tag:blogger.com,1999:blog-24326917255564084002024-03-16T02:11:32.339-07:00Chef Jenn ShagrinJenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-2432691725556408400.post-66256963075597809872022-12-24T12:52:00.000-08:002022-12-24T12:52:10.608-08:00Lazy Southern Latkes: A Video Recipe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdPS7zN3_moWywIjL71XbGG71ur6q1fTlhZ6ZPG-HoQR8RxaWAyI10LYYXihr_3rtUQ5HdiNrgCHWp6CX2B269JssqS71aEaStmATI0NlbyN9KG9YA_B4-LJ8bVA-LIJTikckex7JYYQwvUep6VwC002u3bNGCVkWJu7RqOz0iMfokRZJ_pxyreed/s4032/52584186378_dcf9a283bf_o.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdPS7zN3_moWywIjL71XbGG71ur6q1fTlhZ6ZPG-HoQR8RxaWAyI10LYYXihr_3rtUQ5HdiNrgCHWp6CX2B269JssqS71aEaStmATI0NlbyN9KG9YA_B4-LJ8bVA-LIJTikckex7JYYQwvUep6VwC002u3bNGCVkWJu7RqOz0iMfokRZJ_pxyreed/w640-h480/52584186378_dcf9a283bf_o.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: center;"><span style="font-family: Jost;">Lazy Southern Latkes</span></h3><div><span style="font-family: Jost;">I promised more simple recipes. I delivered. This is the easiest recipe you will ever see on my blog. The one thing I can't seem to find this holiday season is time - but I still have my sense of humor. The video below contains the entire recipe. Don't have a Bojangles near you? Any hash brown made of shredded potatoes and formed into an unnatural shape will do just fine. Happy Hanukkah!</span></div><br />
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<p></p><p><br /></p><p><br /></p>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com0tag:blogger.com,1999:blog-2432691725556408400.post-61440672958980765252022-12-10T14:23:00.002-08:002022-12-11T21:48:57.445-08:00Asiago Cheese Bagel Stuffing Recipe<div><span style="font-family: Jost;"> </span><br /><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnDJmFKMkYkGwyQlWHvMyU1xIjKvH5-zBT8SHR3LYbfFqJCzrqKG0IiYi6Yn5yMzRhh7bvhNcpENCk153vftqW_52nDPgLYSXZnFjSOuQBeFglIZej1pxvUKjD3yfe1kGk6ATkaDzOwJrtDEgkvmliyiJupeo46P4y2OwkZpNh7tnHBRuNCGAYDS7/s4032/IMG_6653.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnDJmFKMkYkGwyQlWHvMyU1xIjKvH5-zBT8SHR3LYbfFqJCzrqKG0IiYi6Yn5yMzRhh7bvhNcpENCk153vftqW_52nDPgLYSXZnFjSOuQBeFglIZej1pxvUKjD3yfe1kGk6ATkaDzOwJrtDEgkvmliyiJupeo46P4y2OwkZpNh7tnHBRuNCGAYDS7/w640-h480/IMG_6653.heic" width="640" /></a></div><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Gather ‘round, Kindelach. I’m resurrecting Kvetch Corner. <a href="https://youtu.be/xG8eUHVqszo" target="_blank"><span style="color: #e87c00;">Kvetch Corner 2.0 includes a YouTube video</span></a> because I’m not blogging in 2008 anymore.</span></span></div><div><span style="font-family: Abel;"><b id="docs-internal-guid-f38fb011-7fff-73b2-44a7-670d22263b33" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Do y’all know why Jews love bagels? Because they’re fucking delicious and cheap. Not all bagels are created equal. If it’s not from NYC, I most likely don’t want it. New York City water is the key ingredient to a quintessential bagel. Bagels are served after Jewish funerals because they are a circle. They represent the circle of life [ cue “</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">and it moves us allllll”</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> playing in your mind].</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To summarize: Bagels = LIFE. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Also, death. At least it’s delicious for your dearly beloved.</span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If my venting rant comes off as bratty or privileged - just know my ancestors have gone through roughly 4000 years of torrential hell for me to thankfully exist </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">and</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> have a voice in the world. And a mouth to eat bagels with. </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Iris and I spent a good part of last September in NYC for work. Some years have passed since my last trip to the Big Apple, and the food landscape evolves so rapidly that even Yelp overwhelms me. Our second morning there, a Jewish elder kindly brought what I was told was “simply the best” bagel in NYC. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">News to me: flat bagels are all the rage. Sweet gesture, but I want DOUGH. Specifically, I want the chewy, fresh and unmistakable NYC bagel dough boiled and baked to perfection. </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Seeing me smile through my rage, Iris hops on the internet the next morning and starts ordering Gay Bagels - the infamous rainbow bagels that stormed social media. I add on an Asiago Cheese bagel and about 5 other varieties because I’ve been carb-starved in Virginia </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">and</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> misled by a member of my own tribe.</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The bagels arrive. I can feel the warmth and proper humidity levels steaming in the bag. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I tear the bag like a toddler unwrapping a Hanukkah present, locate the Asiago cheese bagel wrapped artfully inside and rip off the brown paper like I’m on a date with this beautiful, curvaceous, doughy creation. My eyes behold the most glorious culinary creation. My hands feel the authenticity. I bite into this beauty, almost crying tears of joy. Look at these beauties:</span></span></div><div><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></div><div><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tW5sksXHjOcseqXOPEHB75IO71mtyIcvDi9L6DnHDQGh_YBveWubTYgTjxV0hE6Pc83oBkCWLBDIfwZbIyPGT55A3l8ocHLMnrFveJ2kOneCSz2KiDUjr0DeZpifV-sVO7mu8xjuxwHK3NTyfJ26sdsvKhrc1VUh8ifGUqXx7SmPga725BJOTZFJ/s4032/Proper%20Bagel%20Pic%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tW5sksXHjOcseqXOPEHB75IO71mtyIcvDi9L6DnHDQGh_YBveWubTYgTjxV0hE6Pc83oBkCWLBDIfwZbIyPGT55A3l8ocHLMnrFveJ2kOneCSz2KiDUjr0DeZpifV-sVO7mu8xjuxwHK3NTyfJ26sdsvKhrc1VUh8ifGUqXx7SmPga725BJOTZFJ/w640-h480/Proper%20Bagel%20Pic%201.heic" width="640" /></a></div><br /><span style="font-family: Abel;"><br /></span></span></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">I order from Liberty Bagels 3-4 more times before we leave, making sure most of the final order flies home with us. In other words, I brought my side pieces back to VA with us. Here's one more Asiago bagel porn shot just so you're really getting the idea:</span></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZ-eOxbFjB7_IP_4Cz0NjhJ5h0It4QpmIJvWKQbodgo081Z6FStBs5f8JlLLWQWOuDlr5llx2swKEZ-qjDrcJo7GJ3I-3wM0hZyGuGGNV2eMpUD9yrjUyLNGsqa3iELAeesm1Zbg9PDQtfragS0EfeYXmr9Fh4SVU9HzZDaN4LSV_tEV0uk40jy8F/s3635/Perfect%20Asiago%20Bagel%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2727" data-original-width="3635" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZ-eOxbFjB7_IP_4Cz0NjhJ5h0It4QpmIJvWKQbodgo081Z6FStBs5f8JlLLWQWOuDlr5llx2swKEZ-qjDrcJo7GJ3I-3wM0hZyGuGGNV2eMpUD9yrjUyLNGsqa3iELAeesm1Zbg9PDQtfragS0EfeYXmr9Fh4SVU9HzZDaN4LSV_tEV0uk40jy8F/w400-h300/Perfect%20Asiago%20Bagel%201.heic" width="400" /></a></div><br /><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We ran out of bagels a few weeks later, which I could tolerate because I knew we’d be back in NY before Thanksgiving. The morning we land, I hop on UberEats and order a dozen of my new unguilty pleasure. What shows up is a mockery of what I’m now addicted to eating. It was a </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">plain bagel</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> in an </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Asiago Halloween costume</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. WTF is this?</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGniI4ijWNqwZPJB81w5xTJp5ML67odGpvw0lX3o0lVQX11zF0TkzYfwY7E90McDMFz2pdXYF0LNbxCi_PapUX8QVn3T19wWVQRU1ZAe51blfhC-P1XiwjYu9H9guUG3XbnJMBR7p3rfKoWhePW5so-OHT-3Zd4Kn8IKtWb9FG2UFWo2zREK1ULqau/s3186/Bad%20Bagel.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2566" data-original-width="3186" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGniI4ijWNqwZPJB81w5xTJp5ML67odGpvw0lX3o0lVQX11zF0TkzYfwY7E90McDMFz2pdXYF0LNbxCi_PapUX8QVn3T19wWVQRU1ZAe51blfhC-P1XiwjYu9H9guUG3XbnJMBR7p3rfKoWhePW5so-OHT-3Zd4Kn8IKtWb9FG2UFWo2zREK1ULqau/w400-h323/Bad%20Bagel.heic" width="400" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span></b></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Quick sidenote: This is </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">not</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> a negative review of Liberty Bagels. I have owned and run several local restaurants. Staffing is a nightmare, and your employees will do some heinous things behind your back. I’m talking about my staff dealing cocaine out of the men’s restroom, card skimming a small town’s wealthiest residents, and much more (tune in for </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">this </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">drama!)</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My point? </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mistakes happen</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. Especially in this era, and especially on one of the coldest Saturday mornings in NY. </span><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Those mistakes should never be taken out on the business, particularly if you give them a chance to make things right. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I hop back on UberEats. Thankfully, in September I had a boudoir photoshoot with the aforementioned Bagels, as you saw above. This gives me a visual baseline for comparison. My only goal was to either have these four Asiago cheese fake-ls replaced with the real thing, or to get my money back. Just kidding, I’ve said enough about myself for you to know I </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">needed </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">my money back.</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I nicely explain my situation to the UberEats chat support, send the photos, and am hit with this reply: </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span><div style="text-align: center; white-space: normal;"><img height="477" src="https://lh6.googleusercontent.com/FeWOBNZln2r0B-6HkNz7_ofK9EdV79pY_1-31fKlPO9x8Kq2-4KbQ10fXnlYjxWdP8g3Oc9YWHM5I3B9ZSzZyeL4qyTJslBcR9ttr8f04ZOoa6yvu30O5mkoNsviYV1XvEP497l84W13t3ExI7P6QDjH44k2AIqcY8r5CjHR0nEtx9aekP5r2nAwrNLsgw" style="font-family: "Times New Roman"; font-size: 12pt; margin-left: 0px; margin-top: 0px; white-space: pre-wrap;" width="353" /></div></b><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>“We're really sorry that your order doesn't taste the way you were expecting, Jenn. However, we will not be able to process a refund under these circumstances. </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We have processes in place to review this type of feedback with merchants</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, so your concern hasn't gone unnoticed. </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We also encourage you to give the merchant this feedback directly in the app</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. We appreciate your understanding.”</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mind you, this reply is sent to me in less time than it would realistically take UberEats to contact the business. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oh really, “Becky”? You had time to process a review with the merchant in less than 20 seconds?</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jenn 2.0 is unleashed. Nice Jenn has left the building. I clap back from a place of genuine empathy and anger for all small businesses that financially suffer thanks to corporate America:</span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /><div style="text-align: center;"><img height="430" src="https://lh3.googleusercontent.com/p2wU1jCOwUUc3FK7Duod3aPrFTpZSk5Y12bWmdEACAZihAP6UdGsYlpAMcvGK2mdXSMza9nN9mj99rWxO27FzPQIt_NC-4sYahPMNA8mgE3PkMXqYjW-IHw1eG-assfpyjLwh4ny7C5cd1fRjBQxaCL9cai3s_aoV0GO3ZjyXYucxTvdLytQghLnLoaLxQ" style="font-family: "Times New Roman"; font-size: 12pt; margin-left: 0px; margin-top: 0px;" width="316" /></div></span></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="font-family: "Times New Roman";"><span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><span style="font-family: Abel;">I then proceed to inform the agent that I will be screenshotting UberEats’ suggestion that I take it out on a small business and posting it on Reddit so the world knows exactly how much they truly don’t care about anyone making money except Uber. They already take a good chunk of the sales that businesses earn using their ordering and delivery platform.</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’m happy to report that I did receive a refund for the four fake-ls and some extra Uber credits to use- at no expense to Liberty Bagels. UberEats offered a partial refund plus extra credits </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">immediately</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> after I vowed to air their shady greed on social media and secured screenshots. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Like I said at the beginning, my people have survived thousands of years of atrocities. Uber is a </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">German</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> word. Don’t lead me to start drawing unwanted parallels. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’m a die-hard optimist and like to end on a positive note. I wanted to put the fake-ls to good use, and this recipe was born (also my wife is a penny-pincher, so there was no way out). It’s perfect for the next Thanksgivukkah – or just make it because you want to eat it. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In case you were wondering: Yes. I did get my perfect Asiago cheese bagels the next day - courtesy of UberEats credits. Look how happy we are together:</span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkAFcRqzpWb9rdtq9-9KK5sLpZ7nO4mpdqDugLTre7JzjNX1BrjbMx2ZFSrvba0WsLxmQZ3ZPPC-FvUuufnh06fw51n0UY5SlT0bss7PnLRJElPMaVdcoGda3_XbYkhFYz1ASCl6zRrA51Uj08ZAU19VcTQZi3w4yRSvQhBAOxPBbQHuXWBd_6Cci/s3088/Me%20Enjoying%20Correct%20Bagel.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkAFcRqzpWb9rdtq9-9KK5sLpZ7nO4mpdqDugLTre7JzjNX1BrjbMx2ZFSrvba0WsLxmQZ3ZPPC-FvUuufnh06fw51n0UY5SlT0bss7PnLRJElPMaVdcoGda3_XbYkhFYz1ASCl6zRrA51Uj08ZAU19VcTQZi3w4yRSvQhBAOxPBbQHuXWBd_6Cci/w380-h507/Me%20Enjoying%20Correct%20Bagel.HEIC" width="380" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;"><u>A few handy tips and guides before diving in to this pretty easy recipe</u></span></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. I made a very entertaining video on how to prep an Acorn Squash:</span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="399" src="https://www.youtube.com/embed/-X5WRTj4-AQ" width="479" youtube-src-id="-X5WRTj4-AQ"></iframe></div><br /></span></div><div><span style="font-family: Abel;"><span style="white-space: pre-wrap;">The end result should be a dice that looks like this:</span></span></div><div><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiRNxFD1WZUteNozH4WxBmK5ubCtFHU7vyP8EkgQpfmDybcYclo7TBoHrM2mFOvatg93QmF8fQ7saUongyqvCp7PdaysP2KKGq1-t3Td__kawwVu04j5JMv0gIaIE5nkgCqsCe7U4S1CLXLbAxtz2neXu42C_aBFznzxQmRhQJzH4LQ0bAooykde4/s4032/Acorn%20Squash%20Cut%20Pic.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiRNxFD1WZUteNozH4WxBmK5ubCtFHU7vyP8EkgQpfmDybcYclo7TBoHrM2mFOvatg93QmF8fQ7saUongyqvCp7PdaysP2KKGq1-t3Td__kawwVu04j5JMv0gIaIE5nkgCqsCe7U4S1CLXLbAxtz2neXu42C_aBFznzxQmRhQJzH4LQ0bAooykde4/w640-h480/Acorn%20Squash%20Cut%20Pic.heic" width="640" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="white-space: pre-wrap;">2. Before you slice up the onions, remove the root end (little fuzzy whisker-looking things) with a <a href="https://amzn.to/3VFjuKZ" target="_blank"><span style="color: #e67700;">coring tool</span></a>. Then, slice the onion in half from the top down to the root. You'll end up with pretty parenthesis-shaped onions like this:</span></span></div><div><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF3c_tojkzMY5znik5lfOqsoQlsxktokPcchJ9XSXFJJhscYAy4ANzwiRBl4huL6-fFX48JzL0vWdPQkjUgxGRnFpM66BS03eMO-j-hZmuZbhWcL4_mGEtQ9NJObsLJMjJ5w5fFJ2ytv1ay4ytF3gn5cwzLVshKg5DHdaxQfFi9miOqmqj99hlsL-/s4032/Sliced%20Vidalia%20Guide.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF3c_tojkzMY5znik5lfOqsoQlsxktokPcchJ9XSXFJJhscYAy4ANzwiRBl4huL6-fFX48JzL0vWdPQkjUgxGRnFpM66BS03eMO-j-hZmuZbhWcL4_mGEtQ9NJObsLJMjJ5w5fFJ2ytv1ay4ytF3gn5cwzLVshKg5DHdaxQfFi9miOqmqj99hlsL-/w640-h480/Sliced%20Vidalia%20Guide.heic" width="640" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-size: small;"><span style="white-space: pre-wrap;">3. Lastly, I just had to share the photo of all of the ingredients. These parsnips "got back", if you know what I'm saying. Iris and I cannot take this picture seriously nor unsee Madame Parsnips </span></span><span style="white-space: pre-wrap;">voluptuous curves...</span></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;"><span style="white-space: pre-wrap;"><br /></span></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yykUrx4c01_dw8bdACKAsS8Qi-UXm8qRcsMW0z4bOsweXp-UD0quZ1AcsFCKlb7SdrbtfTwl6TjUoW9YYms0o6MKySq-IBjIkjHgCgVXUXLWhTUIRRkgIugYq5Q2gzoRdBA66EosTSe_L99TJwXsNcBTWi0D3dNuFcrvBrBuHrPK6xrhxZuljcBe/s4032/Spread%20for%20Stuffing%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yykUrx4c01_dw8bdACKAsS8Qi-UXm8qRcsMW0z4bOsweXp-UD0quZ1AcsFCKlb7SdrbtfTwl6TjUoW9YYms0o6MKySq-IBjIkjHgCgVXUXLWhTUIRRkgIugYq5Q2gzoRdBA66EosTSe_L99TJwXsNcBTWi0D3dNuFcrvBrBuHrPK6xrhxZuljcBe/w640-h480/Spread%20for%20Stuffing%201.heic" width="640" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span></span></span></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Bon Appetit!</span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /><div style="text-align: center;"><span style="font-weight: 700;"><span style="font-size: large;">Asiago Cheese Bagel Stuffing</span></span></div></span></b><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><ul style="text-align: left;"><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">3 Asiago Cheese Bagels* (or savory bagel of your choice), cut into ½ to 1 inch Cubes (see photos below)</span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">2 Large or 3 Small Parsnips, cut into roughly ½ inch pieces </span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">2 Large or 4 Small Carrots, cut into roughly ½ inch pieces</span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">3 stalks of Celery, sliced into ½ inch wide pieces</span></li><li><span style="font-size: 12pt;">1 small Acorn Squash, bulb (top) removed, halved, scooped and cubed with skin on (see guide photos below) ----> or watch my <a href="https://youtu.be/-X5WRTj4-AQ" target="_blank"><span style="color: #e27500;">How To Prep an Acorn Squash Video</span></a><b style="color: #2b00fe;"> </b></span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">2 Bosc Pears, stem removed, cored and diced into ½ inch pieces (see photo below)</span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">1 ½ TBSP Brown Sugar (or substitute Turbinado Sugar)</span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">¼ tsp White pepper, divided in half </span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">3-4 cloves Fresh Garlic, finely minced</span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">¼ cup Fresh Parsley, minced*** </span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">One Small Leek, dark green top and root removed - halved, thinly sliced & thoroughly rinsed under cold water</span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">12 oz Sweet Italian Chicken Apple or sub a Turkey Sausage of your choice* </span></li><li style="color: black; font-weight: 400;"><span style="font-size: 12pt;">½ cup (1 Stick) Unsalted Butter, divided into:</span></li><ul style="color: black; font-weight: 400;"><li><span style="font-size: 12pt;">4 TBSP for the Caramelized Onions</span></li><li><span style="font-size: 12pt;">3 TBSP for Root Vegetables</span></li><li><span style="font-size: 12pt;">1 TBSP for Greasing the Baking Dish</span></li></ul><li style="font-weight: 400;"><span style="color: black; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;">3 cups </span><a href="https://a.co/d/3BbWHnI" style="text-decoration: none;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline;"><u><span style="color: #df7b00;">Better Than Bouillon Roasted Garlic</span></u></span></a><span style="color: black; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;"> Broth: Mix 3 full teaspoons of Better than Bouillon Roasted Garlic Base whisked well into 3 cups of Hot Water**</span></li></ul></span><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*</span><span style="background-color: transparent; color: black; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">How to Veganize This Recipe/Make it Gluten Free</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Substitute Chicken Apple Sausage for </span><a href="https://www.beyondmeat.com/en-US/products/beyond-sausage?variant=sweet-italian" style="text-decoration: none;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><u><span style="color: #d57c00;">Beyond Sausage Sweet Italian Links</span></u></span></a><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. The Beyond Sausage Hot Italian Links are great if you like a little kick. Here’s a good read on </span><a href="https://www.americastestkitchen.com/taste_tests/2412-vegan-italian-sausage-links" style="text-decoration: none;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><u><span style="color: #c77b00;">America’s Test Kitchen</span></u></span></a><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> that leverages the Hot Italian Links against some competition. Substitute the Asiago Cheese Bagels with </span><a href="https://www.amazon.com/dp/B017TSPQQS/ref=cm_sw_r_as_gl_api_gl_i_VK49DX8CEKE26THXS2BM?_encoding=UTF8&psc=1&linkCode=ml1&tag=jennshagrin-20" style="text-decoration: none;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><u><span style="color: #d87700;">Schar Gluten Free Plain Bagels</span></u></span></a><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.You can even melt some vegan cheese on them before dicing them up - just don’t forget to let them cool down. Both of these </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vegan</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> substitutions are also </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Gluten Free</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. Two (vegan) birds with one stone. For the Butter, substitute your favorite Vegan Butter Alternative. I like </span><a href="https://miyokos.com/products/unsalted-european-style-cultured-vegan-butter" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Miyokos</span></a><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">**The Better Than Bouillon Roasted Garlic Base</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">is </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">also</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vegan</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Gluten Free</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. The same brand makes a whole line of Vegan Soup Bases, and we use them in our home on the daily. The </span><a href="https://a.co/d/hWLUwoE" style="text-decoration: none;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><u><span style="color: #df7300;">Better Than Bouillon Vegan Variety Pack on Amazon</span></u></span></a><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> is a great deal </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">and </span><span style="background-color: transparent; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-size: small;"><span style="white-space: pre-wrap;">includes a tiny spoon. Yes, I love tiny things. No, Better Than Bouillon is not paying me to endorse them. If you’re not making a vegan variation of this recipe, nearly any of their bases will work. The </span></span><span style="white-space: pre-wrap;">Sautéed</span><span style="font-size: small;"><span style="white-space: pre-wrap;"> Onion and Roasted Vegetable Bases are good substitutes.</span></span></span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">Instructions:</span></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat your oven to 425°F/218°C. Line a sheet pan with aluminum foil if you’re lazy. Use some cooking spray or Olive Oil to keep the bagels from sticking. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut the bagels into ½ -1in cubes like this: </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUWcLeN6r6goyrdyKB1CXd5GvH50MBUwzyCuWYzA7pIK5hj5zAQNq-ifrvNnURJdU7dlNS74ZskkMddj9uluOxUM0LMw7DWx-_KppnJvpiBNrmTaIRVZ62M0mi_BH3DuIQiAAuaoAc-e8OeIyKdIj47SCxlcNiSG6N-pjsTQYkcofLL0yz_0GKEw4/s4032/Diced%20Bagels.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUWcLeN6r6goyrdyKB1CXd5GvH50MBUwzyCuWYzA7pIK5hj5zAQNq-ifrvNnURJdU7dlNS74ZskkMddj9uluOxUM0LMw7DWx-_KppnJvpiBNrmTaIRVZ62M0mi_BH3DuIQiAAuaoAc-e8OeIyKdIj47SCxlcNiSG6N-pjsTQYkcofLL0yz_0GKEw4/w640-h480/Diced%20Bagels.heic" width="640" /></a></div><br /><div><br /></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Lay bagel cubes out on the prepared sheet pan and toast for 6-8 minutes. Pull the pan out for a moment, and use tongs to flip the cubes over to toast on different sides. Let the bagel cubes toast for an additional 3-5 minutes until they look like this: </span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mpwIarjMZfmaJ0QkLyy8HENyGNrKN8tdJCR2g7X9SvrjD2JqMxBEUyluLQn5b7VG0sHy4TBmwpPK1Amf-kfkJeVUq1lEQtExvu0LWCJOCcnumdV5ws4rDMJ9B_nL84DrEh0ntdaw3hNgbUf4VwZd302MA679CAAJbPUtCy0SFHVb3OVHxcfs0bPN/s4032/Toasted%20Bagel%20Close%20Up.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mpwIarjMZfmaJ0QkLyy8HENyGNrKN8tdJCR2g7X9SvrjD2JqMxBEUyluLQn5b7VG0sHy4TBmwpPK1Amf-kfkJeVUq1lEQtExvu0LWCJOCcnumdV5ws4rDMJ9B_nL84DrEh0ntdaw3hNgbUf4VwZd302MA679CAAJbPUtCy0SFHVb3OVHxcfs0bPN/w640-h480/Toasted%20Bagel%20Close%20Up.heic" width="640" /></a></div><br /></span><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Set them aside to cool on the sheet pan. You can turn your oven off for a while to give it a break.</span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place a large saute or frying pan on your stove burner and turn the heat to medium-high. Remove the sausage from its casing (if necessary), and chop it up with a spatula while frying. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the last two minutes of cooking, throw in the minced garlic. Cook the sausage/garlic until the sausage is browned and a little crispy. Turn off the heat when it’s done. It should be looking this sexy:</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrWW9phOcpPUE4hva-AujR077tn9KtjSK8y5UDMSdMa2GkEI0Ek8mJR7asGbr-IjgAwmDHUL_wCtdsHA0JbR7tFE3MjQmiV_3MEWJoIUVe89j0eOwaJGWiV0CLiEk5xmO7sYGVvlP9489YoDU441-HOd4wV2VwT15Cfda5kW7WJ_vsNnInCxYCfam/s4032/Turkey%20Apple%20Sausage%20Pan.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrWW9phOcpPUE4hva-AujR077tn9KtjSK8y5UDMSdMa2GkEI0Ek8mJR7asGbr-IjgAwmDHUL_wCtdsHA0JbR7tFE3MjQmiV_3MEWJoIUVe89j0eOwaJGWiV0CLiEk5xmO7sYGVvlP9489YoDU441-HOd4wV2VwT15Cfda5kW7WJ_vsNnInCxYCfam/w640-h480/Turkey%20Apple%20Sausage%20Pan.heic" width="640" /></a></div><br /></span><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Now that the toasted bagel cubes have cooled, place them in a large-ass mixing bowl. </span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Next, use a slotted spoon or <a href="https://amzn.to/3VU8lpW" target="_blank"><span style="color: #d87700;">mesh skimmer</span></a> to carefully transfer the chicken apple sausage and garlic to the big-ass bagel bowl and stir well to combine.</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you used a Sweet Italian Chicken Apple/Turkey sausage, there shouldn’t be much grease left in the pan. You want to leave whatever cooking grease is still in the pan there for extra flavor. If there’s more than just a light coating left in the pan, feel free to remove any extra. </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Don’t clean the pan yet</b></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Turn your stove burner on to low-low heat, and in the same skillet/pan used to cook the sausage, add half of the 4 TBSP of unsalted butter reserved for caramelizing the onions. Once melted, add a large handful of sliced Vidalia onions. Saute the first handful of Vidalias, stirring often while they cook. Allow each handful you add to reach the soft and translucent point- then add in another handful. The pan contents should look like this before adding another round:</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='465' height='386' src='https://www.blogger.com/video.g?token=AD6v5dxU2iMSN0_IMH3J23Wr7c2XNw1ENRCo5t0axCdLR-RIWpunM3xuOK9xpnwHpkJ0wE-LGWs7EcmRGRFJ4GkuSg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Repeat the process until they’re all in the pan, sprinkle them with Kosher salt and ⅛ tsp of the white pepper. Continue sautéing until all softened and translucent. Once they look like this, add the other 2 TBSP of unsalted butter you set aside for the caramelized onions:</span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh_CsDYBHmnGc39hqI-n5lQdtAoULK_DRM2k5aZHNjBsktWhB8_n9-h6SwCLU6jv_Tap7IqGYVWMxiqHyviI0_MLqYW9qML6Y5yr27kl7Xf1_WYc5i0ZNuIrQDSiGZUbznhMl-8vlN2u-e6zTx4zxGkIimZzl6gdEMjn629D6GBv5Z0NuF6JLsuYR/s4032/Vidalias%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh_CsDYBHmnGc39hqI-n5lQdtAoULK_DRM2k5aZHNjBsktWhB8_n9-h6SwCLU6jv_Tap7IqGYVWMxiqHyviI0_MLqYW9qML6Y5yr27kl7Xf1_WYc5i0ZNuIrQDSiGZUbznhMl-8vlN2u-e6zTx4zxGkIimZzl6gdEMjn629D6GBv5Z0NuF6JLsuYR/w640-h480/Vidalias%203.heic" width="640" /></a></div><br /><div><br /></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Pay attention here</i></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: continue cooking, stirring frequently, for 30-45 minutes if you want them truly caramelized. </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can feel free to move on to prepping the squash and veggies (aka next step) if you’re up for gentle multitasking. </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If the Vidalias start to stick to the bottom, add a little more butter, a touch of cooking stock or water to lightly deglaze the pan. Olive oil will work in a pinch, too. Add your deglazing ingredients in very small amounts at a time - and don’t be afraid to add a little more as-needed. They should look like this:</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoKFENa9jlFB9wdtM7zp78mmDSDc80VCgKNvzA_PRdfVPsEfq3k0mttsP2BIocvkm9SogWcGpAkC0kxjggdH7b62SvrfMA_GpEYsRyF4Z-nf_-OWvQk-4il4Haa3xnXk01JTgh7r4SoQSOZm9qPB5VB1kNkkXi89_fPwlO8DGUZl0AYPs_KmMZ-5o/s4032/Carmelized%20Vidalias%20Done.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoKFENa9jlFB9wdtM7zp78mmDSDc80VCgKNvzA_PRdfVPsEfq3k0mttsP2BIocvkm9SogWcGpAkC0kxjggdH7b62SvrfMA_GpEYsRyF4Z-nf_-OWvQk-4il4Haa3xnXk01JTgh7r4SoQSOZm9qPB5VB1kNkkXi89_fPwlO8DGUZl0AYPs_KmMZ-5o/w640-h480/Carmelized%20Vidalias%20Done.heic" width="640" /></a></div><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If they’re looking like the above photo, kill the heat and use tongs or a slotted spoon to move them to a wide bowl or platter. Set them aside until they’re too cool for school. Once again, </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">don’t clean the pan. </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Just place it on your backburner or somewhere safe until we’re ready to saute the celery, leeks, pears and parsley. Patience is a </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">virtue. While the Vidalia onions are caramelizing and/or cooling…</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat your oven to 475°F/246°C. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place a very large cast iron skillet or very large oven-safe frying pan over medium-high heat. Melt the 2 TBSP of Unsalted Butter reserved for the squash/root vegetables in the pan while it heats up. Once melted, add the cubes of parsnips, carrots and acorn squash. </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sauté them, stirring frequently, for 8-10 minutes. Sprinkle the brown sugar, salt and remaining ⅛ tsp white pepper and sauté about 5 minutes, stirring frequently, until soft and lightly browned.</span></span></div><div><div><span style="font-family: Abel;"><br /></span><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Turn off the burner, then put the pan full of squash and root veggies into your preheated oven. </span></div><div><span style="font-family: Abel;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Roast, stirring once every 7-8 minutes, until the veggies and squash are browned and roasty AF on all sides:</span></span></div></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHomcsMaNE4jTyI2FqQ5yfGuTdzKMdQ_MbpPSplX0aC73fPTWG08kjfsRE2N9mfqq5InseaiKH8KP4U8YZTvSn16TdOkjhjDWGpoCCHBWRal57EENuWeC3rflQng5qUoxuy6c0k5cz-Wo4MpG4gsqdypvCB3gpZnULuv_5ajG4HZrbWLJw8aYQ8RoS/s4032/Roasty%20Squash%20+%20Veg%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHomcsMaNE4jTyI2FqQ5yfGuTdzKMdQ_MbpPSplX0aC73fPTWG08kjfsRE2N9mfqq5InseaiKH8KP4U8YZTvSn16TdOkjhjDWGpoCCHBWRal57EENuWeC3rflQng5qUoxuy6c0k5cz-Wo4MpG4gsqdypvCB3gpZnULuv_5ajG4HZrbWLJw8aYQ8RoS/w640-h480/Roasty%20Squash%20+%20Veg%202.heic" width="640" /></a></div><br /><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Carefully remove the pan from the oven, and turn it down to 350 degrees F. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I</span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b> repeat</b></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: turn that shit down to 350°F/176°C so it can cool the fuck down.</span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you haven’t added the cooled Caramelized Onions to the big-ass bowl of bagels and sausage, now’s the time. Stir the bowl contents to evenly distribute the liquid so it’s not all sitting on top of the bagel cubes. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Take the sauté pan I advised you not to clean (the one used for the sausage and onions) one last time. Place it on your stove burner over medium heat and add the 1 TBSP of olive oil. It will heat up pretty fast - </span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: italic; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>please use potholders or a thick, dry rag</b></span><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. </span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-size: small;"><span style="white-space: pre-wrap;">(For reference, your diced Bosc pears should </span></span><span style="white-space: pre-wrap;">be cut like this. Honestly, you can cut them however you want - or </span></span><span style="white-space: pre-wrap;">leave them out of the recipe...)</span></span></div><div><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fzB9nER5XVhvCkeILVny32NKtTOPuBiK96YKosSsw4LJXIdn4uIprYdVsfIO2irytSyybu7wNVCvCR9eysDPrxHmuSiObBjHTt08hNKXR2cTUtC_r0drabrtrNIrFTXidOlZr_OVAYtseB7Yb-WIFavFYhbQ76VsPPQo9jsj5RKshSDq1HpS_2Rk/s3749/Diced%20Bosc%20Pear.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2757" data-original-width="3749" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fzB9nER5XVhvCkeILVny32NKtTOPuBiK96YKosSsw4LJXIdn4uIprYdVsfIO2irytSyybu7wNVCvCR9eysDPrxHmuSiObBjHTt08hNKXR2cTUtC_r0drabrtrNIrFTXidOlZr_OVAYtseB7Yb-WIFavFYhbQ76VsPPQo9jsj5RKshSDq1HpS_2Rk/w640-h470/Diced%20Bosc%20Pear.heic" width="640" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">Add the sliced leek to the heated pan with olive oil and </span><span style="font-family: Abel;"><span style="white-space: pre-wrap;">sauté</span></span><span style="font-family: Abel; font-size: 16px; white-space: pre-wrap;"> </span><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;">for about 7-8 minutes - until well softened. Add in the cubed Bosc pears and celery, then turn the head up to medium high. Sauté for 3-4 minutes, stirring frequently the pears are just starting to soften and brown, throw in the fresh herbs and sauté 1-2 more minutes. Once the pan contents look like this photo below, kill the heat and set the pan aside to cool.</span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvJYwnSN3HoqiO0xBcdL6wrilFNjmVXuY7C31gxQr7aVVDX8ZcFvPwmimMHav5exIb9FaJREKY3P2Kc9I8v2dxkPjPVXBYieY21T8oEWYN7icwoWcjc1t5MWrmd-fuJKgeaOEDBU_SqQXdMAv8tlc3UJlr90z1N2yah0C8L3fixIQeVAK6e2kyahB/s4032/Celery%20Leek%20Parsley.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvJYwnSN3HoqiO0xBcdL6wrilFNjmVXuY7C31gxQr7aVVDX8ZcFvPwmimMHav5exIb9FaJREKY3P2Kc9I8v2dxkPjPVXBYieY21T8oEWYN7icwoWcjc1t5MWrmd-fuJKgeaOEDBU_SqQXdMAv8tlc3UJlr90z1N2yah0C8L3fixIQeVAK6e2kyahB/w640-h480/Celery%20Leek%20Parsley.heic" width="640" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span></b></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the root vegetables and squash to the big-ass bowl + any liquid they’ve given off, and stir well again. Then, add the leeks, pears, herbs and 1 cup of the Stock and stir well once again. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lightly grease a 7 Quart Wide (aka one that’s about 4 inches deep) Dutch Oven or 9 in x 12 in Wide x 3-4in Deep casserole or baking dish with 1 TBSP of unsalted butter. You can use cooking spray if you think we have crossed the “too much butter” threshold. It’s a Thanksgiving recipe, though - so be thankful that butter exists.</span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour the contents of the Bagel Bowl into the greased baking dish, making sure all of the ingredients are even distributed throughout the baking dish. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Have your remaining Stock ready to go in a measuring cup. Everyone likes their stuffing different dryness levels/textures, so the amount you add is up to you. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the bagel stuffing into the oven uncovered for 15-20 minutes, then add 1/2 cup more stock by gently and evenly pouring it all over the baking dish. Put the stuffing back into the oven, and bake for another 40 minutes. Check on it every 20 minutes and add more stock if desired. I used all 3 cups in mine, but you can use more or less. Whatever floats your boat and keeps your dinner guests happy. </span></span></div><div><span style="font-family: Abel;"><b style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="white-space: pre-wrap;"><br /></span></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the stuffing is brown and crispy/crusty on top, it’s done. You can reheat it covered with foil in the oven if making in advance, but make sure to remove foil for the last 10-ish minutes of reheating to crisp/brown if it’s softened up too much for your liking. </span><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></b><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you have room in your oven, bake the stuffing for the last hour while the turkey is roasting, checking it occasionally and adding more stock if the stuffing seems dry. Otherwise, bake it beforehand, refrigerate it and reheat it once the turkey is out, adding additional stock or broth if necessary.</span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nC4OvGhjUVGCq4f-rNNb8UqjeMjof5f0xvKWMgjOsrpKbKP6ErZE-oT9mONxVLE23vnavttVMnNTrrwTkGV4GdoSdbXj2-RQzmQshRiQWeA9KFe-hL5UwzTDp9UGTBVvsnxb96SbZBLjBUPk9slWVDRP34P_ZhVN392lmq0Ij5hWOcq6LNpK_t40/s4032/End%20of%20Post%20Finished%20Stuffing.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nC4OvGhjUVGCq4f-rNNb8UqjeMjof5f0xvKWMgjOsrpKbKP6ErZE-oT9mONxVLE23vnavttVMnNTrrwTkGV4GdoSdbXj2-RQzmQshRiQWeA9KFe-hL5UwzTDp9UGTBVvsnxb96SbZBLjBUPk9slWVDRP34P_ZhVN392lmq0Ij5hWOcq6LNpK_t40/w640-h480/End%20of%20Post%20Finished%20Stuffing.JPG" width="640" /></a></div><br /><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Enjoy.</span></span></div><p><br class="Apple-interchange-newline" /></p>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com0tag:blogger.com,1999:blog-2432691725556408400.post-87797337064009736522022-11-12T16:09:00.006-08:002022-11-13T10:09:44.772-08:00Pumkin Spice Granola aka Cracknola: From PSL to PSG<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQlYJGbMp8Rr6WlyjZXyhCvatNk-HBMBRdQ70CFTun0VRDYjwCLR8QfY74ubFD5uzOtZQEx83f0IC-9ZiKl5Cz2a-Ma0zY_bzxosIkskASKx0huobWC5nD9u3Xy2yrKLrcdzRZlkfcEIbFCx1YkWGKJQPQt_b1Y8AZyQ1ZWQr9jbCPunm-DZiIScb/s4032/Edited%20Cheesy%20Granola%20Pic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQlYJGbMp8Rr6WlyjZXyhCvatNk-HBMBRdQ70CFTun0VRDYjwCLR8QfY74ubFD5uzOtZQEx83f0IC-9ZiKl5Cz2a-Ma0zY_bzxosIkskASKx0huobWC5nD9u3Xy2yrKLrcdzRZlkfcEIbFCx1YkWGKJQPQt_b1Y8AZyQ1ZWQr9jbCPunm-DZiIScb/w640-h480/Edited%20Cheesy%20Granola%20Pic.jpg" width="640" /></a></div><br /><p><span style="font-family: Abel; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Granola is nearly synonymous with Hippie Food. In the early 2000s, I truly believed I was a hippie. I adorned myself with tie dye, hemp necklaces, went to Bonnaroo and smoked </span><span style="font-family: Abel; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">a ton</span><span style="font-family: Abel; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> of weed– the whole nine yards. I was so immersed in this persona that my first adult life film, written and produced by moi, is called </span><span style="font-family: Abel; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://youtu.be/NppZi9zDgkk" target="_blank"><span style="color: #b45f06;">Desperate Hippies</span></a></span><span style="font-family: Abel; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">. Clearly, a parody of the first episode of </span><span style="font-family: Abel; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Desperate Housewives</span><span style="font-family: Abel; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">. Spoiler Alert: It's cheesy AF. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">“How I Became a Hippie” is a lesson for all you young folks out there. Keep on going towards Memory Lane… </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Do you remember the “cool kids” of the 90s, with the butterfly hair clips and transparent phones? Yeah, I was far from that. I loved musical theater, spent hours on DOS computers and had a very offbeat tomboy fashion sense. I even wore the same backwards baseball hat for 2 years over my ponytail (so gay, I know). At 10, Queen was my #1 choice. Being driven to hockey practice meant my mom had to listen to “Bohemian Rhapsody” over and over again. To top it all off, my very few friends were boys. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I could continue listing my idiosyncratic qualities, but I'll get to the point. I didn't let anyone define me. I was just </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">myself. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">At 12, my love of musical theater landed me a talent agent who had seen me perform in Ohio and urged my parents to get me out to LA for the 1998 Pilot Season. I missed most of the last 2 years of middle school– not too bad if you ask me. I was technically still a student, and in ye olden days my Ohio teachers would fax my class work to a tutor in LA. Despite little Jenn not having many friends, I'd grown up around the same kids my whole childhood, and this solo student shituation only furthered my social disconnect. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">At 14, I had a mini meltdown. I had flown back to Ohio for the very end of 8th grade. All of these kids who I didn't think even knew my name were suddenly welcoming, friendly and happy to see me. Not exactly the "super cool" crowd, but the people who would soon become my close friends in band, theater, and early high school. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">By the middle of my sophomore year, I was well established as a total book nerd: the straight-A student (only thing straight…) One weekend, my band friends and I decided we were going to try weed. All of the cool kids were doing it– so we piled into a small, lime green station wagon and smoked several joints. If you didn’t know, not everyone gets blazed the first time they smoke. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hours later, there I was, high as a kite - running around a parking lot between Perkins and McDonalds with airplane arms. At that point I decided </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">walking</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> up to the drive-thru window was a great idea. Fuzziness ensues, but I hear I got pretty wild that night. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The following Monday, I walked into my History class and took my assigned seat. I'd been placed right next to one of the “super cool” kids - a girl who I </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">maybe</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> also had a huge crush on, but it was 2001 so that feeling had no name. Get this flashback:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">She leans over to me. My heart starts racing. I panic-think, “Is she about to </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">talk</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> to </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">me</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">?!” And alas! She says: “Hey, Shags… I heard you smoked weed. Is that true?” Not only is the cool chick speaking to me, but she is whispering–in </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">my </span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">ear– and there is a slight glint in her eye. Knot in my stomach, teenage sweat on my neck, I keep cool and reply in my signature awkward-casual fashion: “Yep. Totally. I even made some pipes out of Sculpey Clay*.” And she delivers the punchline: “Sick, dude! Let's blaze up some time.”</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">The rest is (High School) History. Weed became my social ladder life-hack, and I climbed it to the highest rung. I'll save the fun stories for another post. There's plenty of good that came out of my teenage identity crisis - especially my still best friend, Amy. I also found myself in a fair amount of dangerous situations, but it wasn’t the weed, kids, that was just me. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Moral of the story: be yourself. You will meet </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">your</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> people, who appreciate you for who you are. I could have spared the loss of many brain cells. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My presumed Hippie self eventually learned that love </span><span style="background-color: transparent; color: black; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">is not</span><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> free. I look infinitely sexier in skinny jeans than brown corduroys (how did I ever wear those…) and hemp jewelry gives me terrible rashes. I still love blasting Janis Joplin and burning patchouli - and I most certainly love granola. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">I wanted to post this recipe while the air is crisp and the leaves are falling. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">*I would later find out that smoking out of Sculpey Clay is toxic, so please don't.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">On to this week's recipe...</span></span></p><p style="text-align: center;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;"><b>Pumpkin Spice Granola aka Cracknola</b></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK32YG2DztL7X3YFigA6w4AVrKvVWrdE77J5Bc2EbLJwNl8H142pMWTUkW4aAyELyGWjlQYa6R8Hm0K-YkIIjBIYxhymY8knqJYdHd2kA48SAm8dV5SUeayy5EnRJym2fqRjcpcLwTyhkLA6dNqmEvyNqT8WVn24QjECwaPIrNoGAVIb-6J62khRwI/s4032/Edited%20Granola%20Close-Up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK32YG2DztL7X3YFigA6w4AVrKvVWrdE77J5Bc2EbLJwNl8H142pMWTUkW4aAyELyGWjlQYa6R8Hm0K-YkIIjBIYxhymY8knqJYdHd2kA48SAm8dV5SUeayy5EnRJym2fqRjcpcLwTyhkLA6dNqmEvyNqT8WVn24QjECwaPIrNoGAVIb-6J62khRwI/w640-h480/Edited%20Granola%20Close-Up.jpg" width="640" /></a></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;">I've created many variations of this recipe. If you don't like pumpkin spice, leave it out. Add some Old Bay, Cinnamon Sugar, Cannabis Butter...whatever floats your boat. It's also great minus the pumpkin spice + dried blueberries, strawberries, etc. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;">You'll be making a pretty large batch of granola. You can feel free to downsize it - this tastes great with a side of regret.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;">Pro Tip: This recipe makes a great Meal Prep breakfast item paired with a side of <a href="https://usa.fage/products/yogurt/fage-total-5" target="_blank"><span style="color: #b45f06;">Greek yogurt</span></a> and honey. That link to Greek yogurt is the only one you should be eating. Thanks to my wife, Iris, I've seen the light - and it is Fage 5% yogurt. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b id="docs-internal-guid-1dfb4f00-7fff-11c9-dd70-4d7bf359178e" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Abel; font-size: medium;">Ingredients:</span></b></span></p><span id="docs-internal-guid-a0f1abc8-7fff-c5de-1cd2-60d4700458bd"><span style="font-family: Abel;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><ul style="text-align: left;"><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">5 ½ cups <a href="https://www.amazon.com/dp/B01FUI7GNK/ref=cm_sw_r_as_gl_api_gl_i_3PH0JZBDS9D3C8RH8EV7?linkCode=ml1&tag=jennshagrin-20"><span style="color: #b45f06;">Pure Whole Old-Fashioned Rolled Oats</span></a><span style="color: #444444;">*</span> </span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">1 ½ cups <a href="https://www.amazon.com/dp/B07QX6P184/ref=cm_sw_r_as_gl_api_gl_i_GZDYXY38VYQXZZ9EDWER?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Raw Almond Slivers</span></a> (or <a href="https://www.amazon.com/dp/B071GL89KL/ref=cm_sw_r_as_gl_api_gl_i_TNKHW9EA4P2QGNWAQ21K?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Slices</span></a>) </span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">1 tsp Iodized Salt </span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">¼ tsp Cinnamon</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">¼ tsp Ground ginger</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">Pinch of Freshly Grated Nutmeg (use a <a href="https://www.amazon.com/dp/B00004S7V8/ref=cm_sw_r_as_gl_api_gl_i_FRS49WBH7BZDK8ARQAG2?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Microplane</span></a> and whole Nutmeg if possible)</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">1 TBSP <a href="https://www.amazon.com/dp/B01FAOX2GO/ref=cm_sw_r_as_gl_api_gl_i_1WRC5H37SEJ73P82ASYW?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Pumpkin Pie Spice</span></a></span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">½ cup <a href="https://www.amazon.com/dp/B09DGRT7P1/ref=cm_sw_r_as_gl_api_gl_i_YPHBZSEHTF0Z4CWXJG3N?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Candied Walnuts</span></a>, chopped or pieces</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">½ cup Roasted <a href="https://www.amazon.com/dp/B08R574JT5/ref=cm_sw_r_as_gl_api_gl_i_RAHQEPX0QS0FF4MTDGHR?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Pepitas</span></a></span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">¼ cup Roasted Pecans, chopped or pieces</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">¾ cup Dried Cranberries (or Dried Fruit of your choosing)</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">½ cup Melted <span style="color: #b45f06;"><a href="https://www.amazon.com/dp/B00DS842HS/ref=cm_sw_r_as_gl_api_gl_i_1JHHWF4QGPJWHQ2FYH91?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Coconut Oil</span></a> </span></span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">½ cup + <a href="https://www.amazon.com/dp/B00MU749LW/ref=cm_sw_r_as_gl_api_gl_i_B03VQXNH8YWBE8HHJFA9?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">2 Light Agave Nectar</span></a> (if you substitute Honey, mix it with 1 TBSP hot water first)</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">2 TBSP Light Brown Sugar</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">¾ teaspoon Pure Vanilla Extract</span></li><li><span style="font-size: 12pt; font-weight: 700; white-space: pre-wrap;">Nonstick Cooking Spray</span></li></ul><p></p></span></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><b style="text-align: start; text-indent: 0px;"><span style="font-family: Abel;">*Chef's Note: This recipe is already Vegan and Gluten Free - but shop cautiously. U</span></b></span><b><span style="font-family: Abel;">se <i>pure whole oats </i>t</span></b><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><b><span style="font-family: Abel;">o ensure the granola you make is truly free of gluten if necessary. Oat processing facilities aren't always the best at avoiding </span></b></span><span style="font-family: Abel;"><b>cross-contamination, but <a href="https://www.amazon.com/dp/B01FUI7GNK/ref=cm_sw_r_as_gl_api_gl_i_3PH0JZBDS9D3C8RH8EV7?linkCode=ml1&tag=jennshagrin-20" target="_blank"><span style="color: #b45f06;">Bob's Red Mill Organic Old Fashioned Oats</span></a> are a safe bet.</b></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><b>PS: Yes, I know Pumpkin Pie spice already contains cinnamon and nutmeg. If you're feeling lazy or just don't give a shit, dump more Pumpkin Pie spice into the mixing bowl.</b></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Preheat your oven to 350°F (177°C). If you have convection mode on your oven, go ahead and use it. If you don't, that won't make much of a difference. Just don't use an air fryer unless you like breaking your teeth on granola.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: medium;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Line one large (or two medium-ish) sheet pans with foil. Spray the </span><span style="white-space: pre-wrap;">foil</span><span style="white-space: pre-wrap;"> evenly with nonstick cooking spray and thank me later for not having as many dishes to wash. You can skip the foil, but that's your call. </span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="font-size: small;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Get yourself a big-ass mixing bowl. Add all ingredients <i><b>except</b> </i>the Coconut Oil, Agave Nectar, Light Brown Sugar and Pure Vanilla Extract. Please don't add nonstick cooking spray to the bowl - we already used that. Stir gently to avoided flinging oats and nuts all over your kitchen until the contents of the bowl are mixed evenly together.</span></span></span></p><p style="text-align: left;"><span style="font-family: Abel;">Is your coconut oil in a liquid state? If not, make sure it is before proceeding. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Add the melted Coconut Oil, Agave Nectar, Brown Sugar and pure Vanilla </span></span><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Extract into the big-ass bowl</span></span><span style="font-family: Abel;"><span style="white-space: pre-wrap;">. Mix very well one more time, ensuring all of the bowl contents are evenly coated with the liquid ingredients. </span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Carefully pour some of the granola on to your prepared sheet pan(s). Spread the well-mixed granola out into a thin, even layer (about 2 cm thick). It's okay to use more than one pan or bake the granola in batches. It's sensitive and needs a lot of attention while in the oven.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Baking time <i>will vary</i> based on your oven's BTUs (aka powerful) and elevation. My average batch takes between 22 to 26 minutes. Place the pan(s) of granola into the oven, making sure to stir every 8ish minutes. Keep a close eye on it once you're nearing the 18 minute mark.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel; font-size: small;"><span style="white-space: pre-wrap;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel; font-size: small;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Abel; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgs_PVsli2SQjbrd90nVwqx53w6Q302vTzs88zwu1AbwBB0bWoqeI7Yu-Z-KoRxe1mItk4Aq3F_npEquLViABHVxNobBu20Y5cK1AmdS2wHYaZDxZTQ4JVGxvY30C5CYPBUEBoIxSYqPsglrEr-LDqECv8T6mL1HMn1z4q7jd87v1mUfDhgv0JUwO/s2048/Edited%20Granola%20In%20Oven.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgs_PVsli2SQjbrd90nVwqx53w6Q302vTzs88zwu1AbwBB0bWoqeI7Yu-Z-KoRxe1mItk4Aq3F_npEquLViABHVxNobBu20Y5cK1AmdS2wHYaZDxZTQ4JVGxvY30C5CYPBUEBoIxSYqPsglrEr-LDqECv8T6mL1HMn1z4q7jd87v1mUfDhgv0JUwO/w640-h480/Edited%20Granola%20In%20Oven.jpg" width="640" /></a></span></div><span style="font-family: Abel; white-space: pre-wrap;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel; white-space: pre-wrap;"><br /></span></p></span><div style="text-align: left;"><span style="font-family: Abel; white-space: pre-wrap;">The granola is done when it takes on a light gold hue. Don't let it fool you - it may seem just slightly soft, but that's a good thing. It's going to crisp and harden as it cools should be turning lightly golden. If you're afraid you're going to overcook it, make a small test-batch first. If you burn it, don't hate on yourself. Think of it like the first batch of pancakes - still good enough to eat, but not as pretty.</span></div><p></p><div style="text-align: left;"><span style="font-family: Abel; white-space: pre-wrap;">Place the done pan(s) of granola in a safe place to cool - somewhere your cat, partner, roommate or family member won't find it yet. Once someone starts eating it, it may take an intervention program to stop them. </span></div><div style="text-align: left;"><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: Abel; white-space: pre-wrap;">Let it cool completely, then store in Mason Jars or another airtight container to keep it fresh AF for months.</span></div><div style="text-align: left;"><span style="font-family: Abel; font-size: 12pt; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Look how pretty it looks in set of Ball Jars? Don't fear - this is a double (or triple?) batch I made...</span></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4W-YKKUlFSRo2NNmz-dd5es8Nhha6qBZTNTR4s9FsUgsc-nYzwfie43YH80gECv3GEtxXiNY58g8fLNvMV9_PtJKwKu4crV-OiS27CaULfzTzciEo4MyVdzgM1lohzILDfcVapAGnI5XyCRUACsoBDHKpPn9UP89NvB7nRiJT31Fk6wdAWaEfPNp-/s4032/Edited%20Granola%20in%20Ball%20Jars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4W-YKKUlFSRo2NNmz-dd5es8Nhha6qBZTNTR4s9FsUgsc-nYzwfie43YH80gECv3GEtxXiNY58g8fLNvMV9_PtJKwKu4crV-OiS27CaULfzTzciEo4MyVdzgM1lohzILDfcVapAGnI5XyCRUACsoBDHKpPn9UP89NvB7nRiJT31Fk6wdAWaEfPNp-/w640-h480/Edited%20Granola%20in%20Ball%20Jars.jpg" width="640" /></a></div><br /><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">As mentioned above, this is an easy, inexpensive breakfast or snack you can take with you. Kids love it, too. Look at this cute little Meal Prep container I made. *Keep the yogurt separate until eating - you don't want it all mushy.*</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt;"><span style="font-family: Abel;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Abel;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyPFOC80FrocM5r2jaqp1tB6A_hBSvav0C8MR9BaXUMyQNXcEyt-R1TuAo_gsml3JY32io9vssSFVIyHCNanmdOiDLhdp1YHC3eHN98lm7vGTUDKl7csrlBOaXjPfbmLYhjLf0pMQoqFARyoCiN3EZwGstzcjs9UkRqtbiRI-bc3GO3xZWdTo9at5/s2048/Edited%20Meal%20Prep%20Granola.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyPFOC80FrocM5r2jaqp1tB6A_hBSvav0C8MR9BaXUMyQNXcEyt-R1TuAo_gsml3JY32io9vssSFVIyHCNanmdOiDLhdp1YHC3eHN98lm7vGTUDKl7csrlBOaXjPfbmLYhjLf0pMQoqFARyoCiN3EZwGstzcjs9UkRqtbiRI-bc3GO3xZWdTo9at5/w640-h480/Edited%20Meal%20Prep%20Granola.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Abel;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Abel;">That's all for this weekend, friends. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Abel;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Abel;">See? I can make simple recipes. Take that, "Brenda."</span></div><span style="font-family: Abel;"><br /><span style="font-size: 14.666667px; white-space: pre-wrap;"><br /></span></span><p></p><p><span id="docs-internal-guid-2f0bb3a4-7fff-8044-605b-047f0dda2a1b"></span><br class="Apple-interchange-newline" /></p>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com0tag:blogger.com,1999:blog-2432691725556408400.post-54919055592444113182022-11-04T16:51:00.002-07:002022-11-04T20:51:21.037-07:00Meal Prep Recipe: Herb Marinated Chicken, Candied Butternut Squash + Citrus-Seared Green Beans<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrodj6dg08gCmOXtm6NokcSFwYRtZ-qTMFC3-tGzJtvYgik8DHI7mkR0RLrJUtZTGwu1sJoPppXT11knlOO2IRK6XabXqsdYdU0JzROHJBxAPOf32qTZ8xPRUed189uULHV7H4xt3h3bw59MF2aP1kTgPM_YcQWdWajx0j2tpZlJ1acnFZaAoWVVrS/s4032/IMG_2212.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrodj6dg08gCmOXtm6NokcSFwYRtZ-qTMFC3-tGzJtvYgik8DHI7mkR0RLrJUtZTGwu1sJoPppXT11knlOO2IRK6XabXqsdYdU0JzROHJBxAPOf32qTZ8xPRUed189uULHV7H4xt3h3bw59MF2aP1kTgPM_YcQWdWajx0j2tpZlJ1acnFZaAoWVVrS/w640-h480/IMG_2212.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: Avenir;">Over the last 10 years, my culinary skills have monumentally evolved. I know what you're thinking: "Jenn, you were already a kitchen genius in 2011. There was no improvement needed."(Or something modest like that...)</span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span></div><div style="text-align: left;"><span style="font-family: Avenir;">Thank you. I appreciate all of your compliments. I assure you I'm a humble, giving soul.</span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span></div><div style="text-align: left;"><span style="font-family: Avenir;">The most frequent criticism of my <a href="https://read.amazon.com/kp/embed?asin=B004KPLWJE&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_ZGYR6QP23GARVYM89EDZ&tag=jennshagrin-20" target="_blank"><span style="color: #444444;">cookbook</span></a> recipes had nothing to do with the food creations - it was the process. Not everyone loves tinkering away in their kitchen laboratory like Dr. Einstein in Arsenic and Old Lace. No shocker that I was cast as Dr. Einstein in the stage play. My high school theater director had a great pulse on my creative process. I needed to learn how to keep it simple.</span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span><span style="font-family: Avenir;">To sum this up, here's part of a 1 star review of my cookbook on <a href="https://read.amazon.com/kp/embed?asin=B004KPLWJE&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_ZGYR6QP23GARVYM89EDZ&tag=jennshagrin-20" target="_blank"><span style="color: #444444;">Amazon</span></a> named "Pass On This Book":</span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span><span style="font-family: Avenir;"><span style="background-color: white;">"</span><span style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111;">1. Many of the recipe titles are unnecessarily long. They could have been easily shortened for readers' convenience.<br /></span></span><span style="font-family: Avenir;"><span style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111;">2. There are often too many flavors in competition with one another.[...] A lot of time and money will be wasted on ingredients you can't even taste.<br /></span></span><span style="font-family: Avenir;"><span style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111;">3. Many of the ingredients are expensive and/or difficult to find; vegan cheese, vegan sour cream, vegan feta, etc.<br /></span></span><span style="font-family: Avenir;"><span style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111;">4. The author's narrative writing and jokes are weird, considering the context of a cookbook.</span></span><span style="font-family: Avenir;"><span style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111;">"</span></span></div><div style="text-align: left;"><span style="font-family: Avenir;"><span style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111;"><br /></span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="background-color: white;">For the sake of "weird" storytelling, let's just call the reviewer "Brenda." You see, "Brenda," I have an excellent sense of humor. You're also not <i>entirely</i> wrong. My recipe titles could have been shorter. Vegan ingredients are expensive, and they were hard to find in 2011. I just happen to be a <i>visionary. </i>They're all easier to find in 2022. Yes, my jokes are "weird": that's why I was on a season of Reno 911! - I must have been the most unfunny person to walk through the doors. Does it have a place in my book? Yes, "Brenda." It's an extension of my "out of context" soul. I don't want to know what living "in context" means. I dare to be <i>myself.</i> </span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="background-color: white;">This is, of course, a subjective opinion. I truly don't take "Brenda's" words personally. I am </span><span style="caret-color: rgb(15, 17, 17);">genuinely sorry that I didn't include any of "Brenda's" favorites...nor, apparently, the rest of the world's. My bad. </span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="caret-color: rgb(15, 17, 17);"><br /></span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="caret-color: rgb(15, 17, 17);">To end on a more positive note, here's a few reviews from people who understood the assignment:</span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="caret-color: rgb(15, 17, 17);"><br /></span></span></div><p style="caret-color: rgb(34, 34, 34); font-stretch: normal; line-height: normal; margin: 0px;"><b><i><span style="font-family: Avenir;"><a href="https://sanfranciscobookreview.com" target="_blank"><span style="color: #444444;">San Francisco Book Review</span></a><span style="color: #222222;">, 4/12/11 </span></span></i></b></p><div style="text-align: left;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: Avenir;">“A hip and sexy cookbook…With a preface to tell you, the wide-eyed health hopeful, how to stock your cupboards and what to look for at the grocery store, Veganize This! has every potential to turn non-believers into worshipers.”</span></span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span></div><span style="font-family: Avenir;"><b style="caret-color: rgb(34, 34, 34);"><i><a href="https://vegnews.com" target="_blank"><span style="color: #444444;">VegNews</span></a><span style="color: #222222;">,12/20/10</span></i></b><br style="caret-color: rgb(34, 34, 34); color: #222222;" /></span><div style="text-align: left;"><span style="font-family: Avenir;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">“What can we say? We like a book with moxie.”</span><span style="color: #0f1111;"><span style="caret-color: rgb(15, 17, 17);"> </span></span></span></div><div style="text-align: left;"><span style="color: #0f1111; font-family: Avenir;"><span style="caret-color: rgb(15, 17, 17);"><br /></span></span></div><div style="text-align: left;"><p style="caret-color: rgb(34, 34, 34); font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Avenir;"><b><i><a href="http://Technorati.com"><span style="color: #444444;">Technorati.com</span></a><span style="color: #222222;">, 2/12/11</span></i></b><span style="color: #222222;"> </span></span></p><p style="caret-color: rgb(34, 34, 34); color: #222222; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Avenir;">“Cooking animal-free is not always as easy as the alternative, and sometimes a lot more expensive. However, Veganize This! provides nice variety to those who have made a commitment to ‘go vegan.'” </span></p><p style="caret-color: rgb(34, 34, 34); color: #222222; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">I promise you I <i>truly</i> am a humble, giving and empathetic human. (She says, as she turns to her wife's RBF* for approval...)</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">Well, all the "Brendas" are in luck: In 2016, I was dragged away from CA. All of the fancy, expensive grocery stores were 2+ hours away and I had no idea what I was going to do with my life. Being forced to move to Virginia ended up being the best thing that's happened to my professional life. I also met my incredible wife - the aforementioned RBF. Thank fuck for that. I don't want to imagine a world without her.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">In my first two months here, happenstance led me to opening a restaurant for a Meal Prep company that would serve jazzed-up variations of their cold-packaged meals. Flash forward 2 years, I end up owning said Meal Prep company. The restaurant was so damn buys: I quickly adapted to create simple dishes that could fly out of the kitchen at light-speed. It was impossible and unsustainable to keep both the sit-down restaurant and Meal Prep business open simultaneously. Our kitchen was being used 24/7, and I was severely exhausted. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">I'd developed a true passion for helping people have healthy, exciting meals that required no effort except heating and eating. I kept the Meal Prep company open, crying tears of joy when the restaurant was able to close its doors. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">This is the first of countless Meal Prep recipes you'll see posted here. Since I love seasonal ingredients, this bowl is called the "Fall in Yo' Face Bowl." I hope it's simple enough for the Brendas. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">As always, my Chef's Tips are in every recipe, providing you with life hacks that simplify them even further. For example, I'll be posting a DIY variation of my old Vegan Chicken recipe - just remember: It's 2022, and you can buy affordable Vegan Chicken Breasts nearly everywhere. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">You can make these recipes separately, Meal Prep for the week ahead, substitute steamed green beans - whatever makes your life easier. You can use this simple, delicious chicken 10,000 different ways. I was going to post my Cranberry BBQ Sauce because it's in the main photo, but I like being a tease. I'll save that for closer to Thanksgiving. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">Let's start off with the Green Beans. I use Haricot Vert because that's how I roll...</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;">*RBF = Resting Bitch Face</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #222222; font-family: Avenir;"><br /></span></p><span id="docs-internal-guid-bfb9298c-7fff-ba7d-f279-1dccac819488"><span style="font-family: Avenir;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Meyer Lemon, Blood Orange (Citrus) + Hazelnut Oil-Seared Haricot Vert</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="white-space: pre-wrap;"><b><br /></b></span><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGBQwkNcrurqyZRen6xX_Nf1F6ZRRrN07bvkdPkdAx-PBRtOt_7NZJWBP7iRGFY9byLHPCjl6KSUzGKfg2AFon9ft61wd349vHSHUJn7q3VYpasX0LQ7tf6ewVMeleR53AjM6v5LdU32RFXZR_-AbmlcG9_ifYF6khsP-9TwqG_Nr1w6tJ0v7FQxP/s4032/Citrus%20Green%20Beans%20In%20Pan.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGBQwkNcrurqyZRen6xX_Nf1F6ZRRrN07bvkdPkdAx-PBRtOt_7NZJWBP7iRGFY9byLHPCjl6KSUzGKfg2AFon9ft61wd349vHSHUJn7q3VYpasX0LQ7tf6ewVMeleR53AjM6v5LdU32RFXZR_-AbmlcG9_ifYF6khsP-9TwqG_Nr1w6tJ0v7FQxP/w640-h480/Citrus%20Green%20Beans%20In%20Pan.heic" width="640" /></a></div></span></span><p></p><div style="text-align: left;"><span style="font-family: Avenir;"><span><span style="font-family: Avenir;"><br /></span></span></span></div><span style="font-family: Avenir;"><b>Ingredients:</b><br /><br /><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2lbs Haricot Vert, trimmed and rinsed (or sub whole Green Beans)</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 TBSP <a href="https://amzn.to/3hh2v2s" target="_blank"><span style="color: #444444;">Hazelnut Oil</span></a>* (sub 2 additional TBSP Olive Oil)</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 TBSP Olive Oil</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 large Shallots, thinly sliced</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ TBSP Honey</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Meyer Lemon Zest</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp Blood Orange Zest</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Juice of 1 fresh Meyer Lemon**</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Juice of ½ fresh Blood Orange**</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Fresh Dill, finely minced (optional)</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Fresh Flat Leaf Parsley, finely minced and a pinch reserved for garnish</span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Coarse Sea Salt and Freshly Cracked Black Pepper, to taste</span></p><p></p></li></ul></span><span style="font-family: Avenir; white-space: pre-wrap;">*</span><i style="font-family: Avenir; white-space: pre-wrap;"><b>Chef’s Note 1</b></i><span style="font-family: Avenir; white-space: pre-wrap;">: Hazelnut Oil has an extremely high smoke point. Olive oil has a much lower smoke point. If you’re using just olive oil, adjust the sauté heat to Medium, not Medium-High. </span><span style="font-family: Avenir; white-space: pre-wrap;">If available, Macadamia Oil or Rice Bran Oil will work really well. They’re both some of my favorites for high-heat cooking and flavor. </span><span style="font-family: Avenir; white-space: pre-wrap;"><br /></span><span style="font-family: Avenir;"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">**<b><i>Chef’s Note 2</i></b>: If Meyer Lemons or Blood Oranges aren't available, that’s okay! Don't be a "Brenda." You can substitute ¾ tsp Lemon Zest + ¾ tsp Orange Zest, and ½ TBSP Lemon Juice + ½ TBSP Orange Juice in place of the Meyer Lemon zest and juice. Any citrus you like will work.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Directions:</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">First, we are going to blanch and shock the fresh Haricot Vert. If that sounds like gibberish to you, I’ve got your back. “Blanch” and “shock” are badass, fancy chef-talk for the following:</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Before jumping into the definition, prepare an Ice Bath. I use either a very large mixing bowl or large stock pot to make mine at home. Fill the bowl or pot about ½ way full with ice cubes, then pour in cold water until the ice is covered and has room to move around. If you do this step first, the ice will melt a little, allowing the Haricot Vert to have a little room to move around. If you accidentally form one giant ice cube, make sure to stir in some warm water until it breaks up. Set aside until you’re ready for The Shocker step.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Blanch: Fill 75% of a large stock pot with water and salt (about ½ tsp) to a rolling boil. My best advice is to use a pasta pot that has a built-in strainer pot for a smooth, pain-free process. If not, have a colander ready in a clean sink.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Submerge (aka dump) the Haricot Vert into the boiling water and let them cook until tender, about 3-5 minutes. You want them to be vibrant green and crisp. They should snap in half with a little force, not limp. If you’re using regular fresh green beans, blanch for 5-7 minutes. They should look this sexy...</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="white-space: pre-wrap;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUA1FNyFAxIKNOgiLuBDFOpeA3wOLs4aw69ZuqO8Uwnt7qVjIeUlz6HQQST9l7Kw0aRAQS4x9kR7-qcFx4p9uNySxKC1l-wIxQxFR59cmgkhNF-6lSbKUkLnlUNv01_DFBA3h-zxsI4ny7ZqsemWeTuYt2OV1IMsfrJSwFr7QUuGYZiHMz6dfA_JE/s4032/Citrus%20Green%20Beans%20Shocking.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUA1FNyFAxIKNOgiLuBDFOpeA3wOLs4aw69ZuqO8Uwnt7qVjIeUlz6HQQST9l7Kw0aRAQS4x9kR7-qcFx4p9uNySxKC1l-wIxQxFR59cmgkhNF-6lSbKUkLnlUNv01_DFBA3h-zxsI4ny7ZqsemWeTuYt2OV1IMsfrJSwFr7QUuGYZiHMz6dfA_JE/w640-h480/Citrus%20Green%20Beans%20Shocking.HEIC" width="640" /></a></div><p></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">As soon as the beans are bright green and crisp, remove them from the boiling water and immediately drain or pour into your strainer. Is your sink clean? I hope so, ya filthy animal.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Time for…</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The Shocker: </span><span style="font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">As soon as your Haricot Vert are out of the water</span><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">, plunge them into the Ice Bath. This halts the cooking process so they can be seared while remaining crisp and fresh. In the event that you don’t have a BBQ-cooler’s worth of ice cubes, a large bowl/pot of very cold water will do the same job. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Stir the Haricot Vert in the Ice Bath/cold water to ensure there are no “hot spots”, and they are all uniformly cooled. Once cooled, drain very well and pat them dry.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Let’s move on with our lives while the beans dry.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Make sure </span><span style="font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">all</span><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> of your other ingredients are portioned out (aka Mise en Place) and ready to go. Here's a photo of my Mine en Place that just looks dope:</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N_Sh96W41lAgKpBxcnAusYHAWCAoWsz5hp5-ZaWasgiIww5mgkyk4p51rgHVuLwveyWFIGnFdDffiP468oqTbolu1E4wHlY4w9jo7WOzK8O5RRbOHA5IrcefMgexGx_k7LmJvfFgJSfHZKB0LBjTtZsDKOMVh8lPHgQut04xqyaHGmOffMMdhud0/s4032/Blood%20Orange%20+%20Zest.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N_Sh96W41lAgKpBxcnAusYHAWCAoWsz5hp5-ZaWasgiIww5mgkyk4p51rgHVuLwveyWFIGnFdDffiP468oqTbolu1E4wHlY4w9jo7WOzK8O5RRbOHA5IrcefMgexGx_k7LmJvfFgJSfHZKB0LBjTtZsDKOMVh8lPHgQut04xqyaHGmOffMMdhud0/w480-h640/Blood%20Orange%20+%20Zest.heic" width="480" /></a></div><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Grab a large sauté pan, and place it over medium-high heat. As the pan is almost heated, add the Macadamia Oil. Once it’s sizzling, add the Olive Oil, let it heat for about 30 seconds, then add the sliced Shallots to the pan. Sauté the Shallots for 4-5 minutes until golden brown, then grab your Haricot Vert.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the Haricot Vert, Honey, Meyer Lemon Zest and Meyer Lemon Juice, and toss quickly with tongs if you can’t do a fancy pan-flip safely to combine well. Add in the Dill, Parsley, and a little salt and freshly cracked pepper, and toss well again. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Taste for salt and pepper, place on a serving platter, garnish with the remaining pinch of Parsley. Serve immediately. Remind everyone at the table as they take their first bite that you gave these beans The Shocker so they know they were made with love. Voila!</span></p></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-Gg5apSDBC8RhOuq7rZ59QmDi4fk7AdpAZARuCK0Ix8I4gHRnVX-TRAmKQQcKLx5ZcriWHVzd8Bb-hzCjJkzyqyE5imlr1ijddsE1_zQcGeIzgQKqy2JCBLkR_lMN-YybQvT2VUbCwqC7x8B5DgR9dDEsHzK6PoPHzgb6czlKp4dTOUC_PMXHwB2/s3814/Citrus%20Green%20Beans%20Plated%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2860" data-original-width="3814" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-Gg5apSDBC8RhOuq7rZ59QmDi4fk7AdpAZARuCK0Ix8I4gHRnVX-TRAmKQQcKLx5ZcriWHVzd8Bb-hzCjJkzyqyE5imlr1ijddsE1_zQcGeIzgQKqy2JCBLkR_lMN-YybQvT2VUbCwqC7x8B5DgR9dDEsHzK6PoPHzgb6czlKp4dTOUC_PMXHwB2/w640-h480/Citrus%20Green%20Beans%20Plated%201.heic" width="640" /></a></div><br /><br /><span style="font-family: Avenir;">Let's move on.</span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span></div><div style="text-align: left;"><span id="docs-internal-guid-a77fd34e-7fff-aecb-bce7-49d291902fee"><span style="font-family: Avenir;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><b>Seasonal Herb Marinated Chicken</b></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: left;"><i style="font-size: 14.666667px; font-weight: bold; white-space: pre-wrap;">Chef's Note: </i><span style="font-size: 14.666667px; white-space: pre-wrap;">The Veganized version of this recipe is built right in. Substitute Vegan Chicken Breasts in place of regular. You don't even need to leave your home - check out <a href="http://GTFOItsVegan.com">GTFOItsVegan.com</a> for every vegan substitute imaginable. Also, swap the Honey for Agave Nectar. The rest is already vegan. If you really want to make your own Vegan chicken, you can <a href="https://read.amazon.com/kp/embed?asin=B004KPLWJE&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_1JKWG9BR5RZE3M54SNKJ" target="_blank"><span style="color: #444444;">buy a digital copy of my cookbook</span></a> or find a pirated version.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: left;"><span style="font-size: 14.666667px; white-space: pre-wrap;"><b>Ingredients:</b></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px; text-align: left;"><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 lbs whole Organic Chicken Breasts (sub Vegan Chicken Breasts* for Vegan variation)</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cups <b>Greek </b>Olive Oil (Please use Greek Olive Oil. If you don't, pretend you did so the wife doesn't hunt you down and explain why Greek Olive Oil <i>is</i> <i>truly</i> better. )</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cups Lemon Juice</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">10 cloves peeled Fresh Garlic, finely minced (save time and use a food processor)</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">6-8 sprigs Fresh Thyme </span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 sprigs Fresh Rosemary</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 TBSP Kosher Salt</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp Coarse Grind Plack Pepper </span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 TBSP Honey (or Agave Nectar)</span></p></li><li aria-level="1" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><div><span style="font-size: 11pt; white-space: pre-wrap;">2 tsp Light Brown Sugar (Optional, but recommended) </span></div></li></ul></span><p role="presentation" style="font-family: Avenir; font-size: 11pt; line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; white-space: pre;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><div style="text-align: left;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Avenir; font-weight: 700;">Directions:</span></span></div><p role="presentation" style="font-family: Avenir; font-size: 11pt; line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left; white-space: pre;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">In a large mixing bowl, whisk together all of the ingredients except the chicken, thyme and rosemary. You <i>may</i> need to gently warm the honey so it incorporates well with the other marinade ingredients.</span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 11pt; white-space: pre-wrap;">Place the chicken, thyme and rosemary in a large bowl with </span><span style="font-size: 14.666667px; white-space: pre-wrap;">fitted </span><span style="font-size: 11pt; white-space: pre-wrap;">lid, </span><span style="font-size: 14.666667px; white-space: pre-wrap;">plastic container with fitted lid or gallon freezer bag that seals up well. You get the point. You don't want to marinate your refrigerator.</span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">Place the marinating chicken (or Vegan chicken) into the fridge. I like to let mine marinate overnight, but 1-2 hours will do just fine. </span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">You can cook the chicken several ways.</span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">Grilling*: Lube up your grill grates with oil and preheat it to 375°F (191°C). Once preheated, place each chicken breast at a 45° angle on the grates to form an X pattern. Depending on the size of your chicken breast, they can take between 6-10 minutes per side. </span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">Close the lid to your grill. After they've grilled for 3-4 minutes, don't flip the chicken breasts yet. Using tongs, turn each breast another 45° to finish the X pattern on one side. Close the grill again and let cook another 3-4 minutes. </span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">Flip the chicken breasts over, repeating the step above to make the perfect X (cross-hatches). Make sure you take the internal temperature of the thickest part of each chicken breast from two angles to ensure that it's at least 165°F (74°C). </span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">Let rest for 5 minutes gently covered before serving.</span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">You can alternatively pan-sear them in a cast iron pan and then finish them off in your oven, bake them, slow braise them - however you'd like. Just make sure they're cooked completely. <a href="http://google.com" target="_blank"><span style="color: #444444;">Google</span></a> is your best friend for discovering every way to cook chicken.</span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;">*If making the Vegan variation, you do not need to cook the Vegan Chicken breasts for that long on each side. You can still make pretty cross-hatches. They only need about 3-4 minutes per side.</span></span></p><p role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left;"><span style="font-family: Avenir;"><span style="font-size: 14.666667px; white-space: pre-wrap;"><br /></span></span></p><div style="text-align: center;"><span style="font-family: Avenir;"><span style="white-space: pre-wrap;"><b>Candied Butternut Squash</b></span></span></div><div style="text-align: center;"><span style="font-family: Avenir;"><span style="white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3a02bszIfN8FzPL7FfEmISnykcsNr_TBQmLIGL9g_BlPN_Ws8Z06cJKd7YbnyIIcVJ5ihbgXbtIn9qF8vXQEWGHPLmpOsOBMY6YD098LGGbuvwpubZM2byIm4f81XLJUB8XcKe5ip_FyDeJm1vfHDdD5SyuVWNuPJR1fM7FGvejRi8OG_tNwUGzb/s4032/IMG_2203%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3a02bszIfN8FzPL7FfEmISnykcsNr_TBQmLIGL9g_BlPN_Ws8Z06cJKd7YbnyIIcVJ5ihbgXbtIn9qF8vXQEWGHPLmpOsOBMY6YD098LGGbuvwpubZM2byIm4f81XLJUB8XcKe5ip_FyDeJm1vfHDdD5SyuVWNuPJR1fM7FGvejRi8OG_tNwUGzb/w640-h480/IMG_2203%202.heic" width="640" /></a></div></span></span></div><div style="text-align: center;"><span style="font-family: Avenir;"><span><div style="text-align: center; white-space: pre-wrap;"><span style="font-family: Avenir;"><span style="white-space: pre-wrap;"><br /></span></span></div><div style="text-align: center; white-space: pre-wrap;"><span style="font-family: Avenir;"><span style="white-space: pre-wrap;">Look at that beautiful Cranberry BBQ Sauce? Bet you can't wait for that post.</span></span></div><div style="text-align: center; white-space: pre-wrap;"><span style="font-family: Avenir;"><span style="white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><b>Ingredients:</b></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="white-space: pre-wrap;">1 2-3lb Butternut Squash (or pre-cleaned and packaged cut Butternut Squash)</span></li><li><span style="white-space: pre-wrap;">3 TBSP </span><b style="white-space: pre-wrap;">Greek </b><span style="white-space: pre-wrap;">Olive Oil (see the Green Bean ingredients if you didn't read it...)</span></li><li><span style="white-space: pre-wrap;">3 TBSP melted Unsalted Butter or melted Vegan Butter - I recommend <a href="https://miyokos.com" target="_blank"><span style="color: #444444;">Miyokos</span></a> or <span style="color: #444444;"><a href="https://amzn.to/3T0zPYA" target="_blank">Livlo</a></span></span></li><li><span style="white-space: pre-wrap;">2 TBSP Brown Sugar </span></li><li><span style="white-space: pre-wrap;">1/2 tsp of Kosher Salt</span></li><li><span style="white-space: pre-wrap;">Pinch of Black Pepper</span></li><li><span style="white-space: pre-wrap;">Freshly Grated Nutmeg, to taste </span></li><li><span style="white-space: pre-wrap;">A sprig of Fresh Rosemary (Optional)</span></li><li><span style="white-space: pre-wrap;"><a href="https://amzn.to/3NBpVeQ" target="_blank"><span style="color: #444444;">Nonstick Cooking Spray</span></a>, preferably Olive Oil</span></li></ul><div><span style="white-space: pre-wrap;"><b>Directions:</b></span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Preheat your oven to 425°F (220°C). You can also use an air fryer, but keep an eye on it while cooking. Those fuckers cook fast AF.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Carefully cut off the top stem and about 1 inch of the bottom of butternut squash so it will stand flat on a cutting board. Remove the rough skin with a carrot peeler.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Cut the butternut squash in half lengthwise. Scoop out and discard all of the seeds and pulp. </span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Cube the butternut squash into 1/4-1/2 inch pieces, and place them in a large mixing bowl.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Place the rest of the ingredients into the bowl with the butternut squash, and toss well to combine. Feel free to add more melted butter or oil if desired.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Line a sheet pan with foil, and spray the foil well with the nonstick cooking spray. Place the well-coated/seasoned butternut squash on the sheet pan, and spread it out to form one even layer.</span></div><div><span style="white-space: pre-wrap;">Spray the butternut squash all over with the nonstick spray, and place the pan in the oven.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Depending on the strength of your oven and your elevation, cooking times will vary. Using tongs or a rubber spatula, toss the butternut squash every 5ish minutes so it caramelizes on all sides. To get a nice candied taste, I let mine go for about 30-45 minutes. Once it's really tender and browned on all sides (not charred, but getting there), it's done. </span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Allow it to cool a little before serving immediately...unless you want to burn the mouths of your enemies.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><br /></div><div><span style="white-space: pre-wrap;"><br /></span></div></div></span></span></div><p role="presentation" style="font-family: Avenir; font-size: 11pt; line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt; text-align: left; white-space: pre;"><br /></p><div style="font-family: Avenir; font-size: 11pt; white-space: pre;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="font-family: Avenir; font-size: 11pt; white-space: pre;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="font-family: Avenir; font-size: 11pt; white-space: pre;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="font-family: Avenir; font-size: 11pt; white-space: pre;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"></span></div></span></div><p><br /></p>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com0tag:blogger.com,1999:blog-2432691725556408400.post-3028773332254524892022-10-26T18:30:00.000-07:002022-10-26T18:30:26.298-07:00Carnitas Grilled Cheese with Quick Jalapeño Bacon Jam<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPXBwvoyHpEkCnPY5rBCVM0wFE6glMwWYwIHzAFge_cfTKn4n60-8GTZqz5f2sDYHBf1l2eTShy6Q89KfCT38nvYH5yefpmz7gbvgGQ7Rnocxk2ie3q-2vdQo2TirewUjFixiOq16aEKbZN5GwPMzZoihAHGvb68FPHZt3JK7q2u0zVAXmmS97Qdv/s1152/EpicGrilledCheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPXBwvoyHpEkCnPY5rBCVM0wFE6glMwWYwIHzAFge_cfTKn4n60-8GTZqz5f2sDYHBf1l2eTShy6Q89KfCT38nvYH5yefpmz7gbvgGQ7Rnocxk2ie3q-2vdQo2TirewUjFixiOq16aEKbZN5GwPMzZoihAHGvb68FPHZt3JK7q2u0zVAXmmS97Qdv/w640-h480/EpicGrilledCheese.jpg" width="640" /></a></div><br /> <p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Let’s all take a moment of silence to mourn the passing of, “Veganize It…Don’t Criticize It!” May it Rest in Peace. </span></span></p><div class="separator" style="clear: both; text-align: center;"><span id="docs-internal-guid-21a9ceb9-7fff-2dc4-bb97-fdeee6eb88f5" style="text-align: start;"><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Okay, that’s long enough. Born April 29th, 2008, VIDCI lived a long life in Internet Years (akin to Lesbian Years), entertaining many as she aged not-so-gracefully whilst the food blogging world surpassed her. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Fortunately, I have grown and evolved as a human and chef in ways I never imagined. Am I abandoning a vegan blog? Absolutely not.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">I present to the world a new era of Culinary Blogging: Non-Binary Recipes.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">That’s right… I do not subscribe to a singular dietary normal here. This is a Non-Denominational kitchen. All recipes posted today and for the foreseeable future will include an Omnivorous </span><span style="font-size: 12pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">and</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> Vegan adaptation. I’ll also include some easy AF Gluten Free substitutes whenever possible. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">If you followed my recently-deceased blog, don’t worry. I haven’t lost an ounce of my snark nor dark humor, and don’t plan on censoring my lewd lexicon and dirty mind. I am sticking to my roots of sharing a TMI-filled life story followed by a recipe. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Even better news: This time, all recipes will be easy and clean-food centric while maintaining my creative, epicurean standards. If you ever felt exhausted just by reading my old recipe posts or <a href="https://read.amazon.com/kp/embed?asin=B004KPLWJE&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_SRV84QBSXVC4QK90BHW9&tag=jennshagrin-20" target="_blank">cookbook</a>, I formally apologize. Did I end up <a href="https://jennshaggy.blogspot.com/2010/04/miniature-cajun-spiced-cheese-beignets.html" target="_blank">diagnosed with ADHD</a>? Yes. To anyone I overwhelmed or scared away from a kitchen, I am truly sorry. I am now deep into my late 30s, and I get it.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">My life has also not lost its flair for dramatics. By age 30, I imagined myself writing peacefully on a front porch, a cauldron simmering over an open fire in the background, while the world spun madly on. The age-old saying of, “When you assume, you make an ass out of ‘You’ and ‘Me’” smacked me in the face figuratively </span><span style="font-size: 12pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">and</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> literally. That’s a story (or 100) for another day, and for the nonfiction book I’ve been writing. I’ll include some teasers here. Why suppress one of my kinks?</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Personally, I’m the happiest I’ve ever been. Thanks for asking. I married the most amazing woman whose dark humor, snark, and gayness match mine. Her intelligence and wit levels transcend mine. She has the sexiest brain – equivalent to her physical exterior & beautiful heart (thanks for putting looks before books, Jenn…) You’ll read plenty more about her, how we met, and about our vacation to meet her family in Greece that dramatically altered my beliefs about food and wellness.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">To backtrack a little, I moved away from California in early 2016 to help start a Meal Prep Company/Restaurant hybrid. This laid a foundation for learning a significant amount about nutrition and health. More importantly, I learned new ways to create beautiful dishes that actually fuel human bodies without sacrificing flavor and presentation. In a part of the US with limited options, I created Vegan and Gluten Free variations of everything on our menu.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">I’ll be sharing everything I’ve learned, most of what I’ve lived through (and survived to write about it) and my new favorite niche: Desserts.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Let’s get down and dirty… </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Note: If you’re sippin’ on Haterade, the comments section on this site is </span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><i><b>not</b></i></span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> your soundboard. Find elsewhere on the internet to complain, slander or vent negative energy. Better yet, find a therapist and stop deflecting that shit on others and in Positive Vibes Only-zones.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Now, on to this week's Recipe and Vegan variation.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><h1 style="text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;">Carnitas Grilled Cheese with Quick Jalapeño Bacon Jam</span></span></h1><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">By the way, that first photo up top is just me showing off. If enough of you bribe me, I’ll tell you what’s in the jazzed-up Carnitas Grilled Cheese posted at the top. The recipe posted today will look like this:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Dosis; font-size: 14.666667px;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WESEhMUW8MITEU4uFaKbpReRZi6vSviYJMGomHkqUTCHW8VkbL-lr3O6ME-e7eX7fYCoe6-yXEc9oHrEbzz3AVn20SglmwkWU5VdtDMs377e1dnl-gxXc55Cp2503PvYZwTJ55UX5S7P2n29KEA8l0P0RjD6Qz88Y-2WiQxfg1IvLelifUvptMYf/s3024/Carnitas%20Grilled%20Cheese.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WESEhMUW8MITEU4uFaKbpReRZi6vSviYJMGomHkqUTCHW8VkbL-lr3O6ME-e7eX7fYCoe6-yXEc9oHrEbzz3AVn20SglmwkWU5VdtDMs377e1dnl-gxXc55Cp2503PvYZwTJ55UX5S7P2n29KEA8l0P0RjD6Qz88Y-2WiQxfg1IvLelifUvptMYf/w640-h640/Carnitas%20Grilled%20Cheese.JPG" width="640" /></a></div><span style="white-space: pre-wrap;"><p dir="ltr" style="font-family: Dosis; font-size: 11pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Dosis; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="font-family: Dosis; font-size: 11pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Dosis; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="font-family: Dosis; font-size: 11pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Dosis; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><span style="font-family: Abel;">See? Even more appealing.</span></span><p></p><span style="font-family: Dosis;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Dosis; font-size: large;">My OG Carnitas Recipe</span></span></p><span style="font-family: Dosis;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Carnitas Recipe:</span></span></p><span style="font-family: Abel;"><br /></span><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 3.5-5 lb Pork Shoulder (or Butt), skinned</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 Cup Olive Oil</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 TBSP Minced Fresh Oregano (or 2 TBSP Dried Oregano)</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 TBSP Dried Cumin</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4 Small or 3 Medium Yellow Onions</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 Jalapeños, stems removed and halved*</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">8 cloves Fresh Garlic, peeled</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4-5 Bay Leaves (Fresh, if possible)</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A Shit-Ton of Kosher Salt and Coarse Ground Black Pepper</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4 Fresh Oranges</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">½ cup Fresh Pineapple Juice (Optional)</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4-5 Pineapple Sliced Pineapple Rings or 1 cup Diced Pineapple (Optional)</span></span></p></li></ul><span style="font-family: Abel;"><br /><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">*<i><b>Chef’s Note</b></i>: I love spicy food, I leave the seeds and pith (white lines inside the pepper) in the Jalapeños. To be honest, it’s not really spicier if you leave them in because the heat dissipates during braising - feel free to remove the seeds and pith </span><span style="font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">with gloves on</span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Preheat your oven to 300 degrees F.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">In a medium mixing bowl, whisk together the olive oil, oregano and cumin to form an almost-thick paste. Set aside.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Core and peel the yellow onions, then dice them into 1/4in pieces. Cover them (unless you need a good cry), and set aside. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Place the four halves of jalapeños and peeled garlic cloves in a food processor and pulse until finely minced - scraping down the sides of the food processor if-needed to ensure even pieces. Set aside.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Grab yourself a large, deep baking pan…about the size you’d need to cook a small turkey. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Place a thin layer of the onions on the bottom of the deep baking pan, then place the pork shoulder fat-cap side facing downward on top of the onion layer. Grab your shit-ton of kosher salt and coarsely ground black pepper, and season the side of the pork shoulder that’s facing up. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Flip the pork shoulder over so that the fat-cap is now facing upwards, and evenly crust the rest of the shoulder with more salt and pepper - your goal here is to cover it with a thin, even layer of salt and pepper on all sides.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Next, grab the olive oil/oregano/cumin paste you made, and rub it all over the pork shoulder. Really massage it deep in there like it’s your lover who had a rough day. Make sure the fat-cap is still facing upwards when you’re done giving it a good rub down. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Take the rest of your diced yellow onions and pour them into the baking pan so they surround the seasoned pork shoulder. There should be enough onions to fill up the sides of the pan and some to spread on top of the pork.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Take the minced garlic and jalapeños, and cover the exposed top of the pork. It should form a really thick layer over top and render (cook down) with the fat nicely into the shoulder. Place the bay leaves on top of the shoulder, too.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Lastly, halve all of the oranges and squeeze them all over the pork and pan contents - </span><span style="font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">do not throw out the squeezed orange halves</span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">. Strategically place the orange halves all over the pork shoulder so they can cook their magic into your Carnitas. If you're using it, top with the sliced or diced pineapple and pour the pineapple juice all over.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Tightly wrap the prepared pan with two layers of aluminum foil (heavy duty foil works best), then place in the oven for 4-6 hours. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the thickest point hits 212 degrees F with a meat thermometer and the shoulder is shredding with a fork, this bad girl is done. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once cool enough, discard the bay leaves and orange halves. When it’s cooled a little more, pull the carnitas out of the pan and shred well - discarding any unwanted fat. Don’t throw out the goodness in the rest of the pan. There’s a lot you can do with it.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><i style="font-size: 14.666667px; font-weight: bold; white-space: pre-wrap;">If you're making the Carnitas Grilled Cheese Below</i><span style="font-size: 14.666667px; white-space: pre-wrap;">: The grilled cheese turns out best when you brown the shredded Carnitas in a sauté pan before making the Grilled Cheese.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Use as directed in any of my Carnitas recipes or get creative and <a href="mailto:shoutout@chefjennshagrin.com" target="_blank">send me some pics</a>.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p></span><span style="text-align: start;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Before you ask - yes. You absolutely can do this in a slow-cooker. </span></span></p><span style="font-family: Abel;"><br /><br /><br /></span><div style="text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;">Vegan Jackfruit Carnitas Recipe</span></span></div><div style="text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-align: left; vertical-align: baseline;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;">There will be endless, creative Meal Prep posts in the months/years ahead. Here's a tantalizing photo of the </span></span></span><span style="font-family: Abel;"><span style="white-space: pre-wrap;">Jackfruit Carnitas Meal-Prepped in a BYO Taco Bowl. I bet you're looking forward to this recipe post...</span></span></div><div style="text-align: left;"><span style="font-family: Abel;"><span style="white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVidVkv79Lf8YR3G59QOSTMahKZQ3h3alIBitFseIHYa1QvkTt0e8H6W1xN-PDgwlV-8tWdeY06hStyiLO0iohPhNbTr8Tu254Otn22S20gDOb9gmp4UQoRxOkhitVuS9rq1nx6vopAqBdnuf92YlHekJK9YhvW0WgQ1Plg1LB5-2SCOq_bYYguqm1/s1440/JacfruitCarnitasMealPrep.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVidVkv79Lf8YR3G59QOSTMahKZQ3h3alIBitFseIHYa1QvkTt0e8H6W1xN-PDgwlV-8tWdeY06hStyiLO0iohPhNbTr8Tu254Otn22S20gDOb9gmp4UQoRxOkhitVuS9rq1nx6vopAqBdnuf92YlHekJK9YhvW0WgQ1Plg1LB5-2SCOq_bYYguqm1/w497-h497/JacfruitCarnitasMealPrep.jpg" width="497" /></a></div><br /><span style="white-space: pre-wrap;">Jackfruit Carnitas:</span></span></div><span style="font-family: Abel;"><br /></span><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 cans of <a href="https://a.co/d/13I1Q6s" target="_blank">Jackfruit</a> in Brine (or Water)</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1/2 cup Hot Water</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 tsp <a href="https://a.co/d/8TN0mg1" target="_blank">Better than Bouillon No Chicken Broth Base</a> </span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 cup Olive Oil</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 TBSP Dried Cumin</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 TBSP Minced Fresh (or 1 ½ tsp Dried) Oregano</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">½ tsp of Kosher Salt</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">½ tsp Ground Black Pepper</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2-3 cloves Fresh Garlic</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 small or ½ medium to large Yellow Onion, peeled, cored & cut into large pieces.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 Jalapeño - stems, seeds and pith (white parts) removed</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 TBSP <a href="https://a.co/d/2L5uGHg" target="_blank">Sweet Soy Sauce</a>* - or substitute Low Sodium Soy Sauce or Tamari </span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">⅓ cup Apple Juice</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">½ cup Freshly Squeezed Orange Juice</span></span></p></li></ul><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">*<i><b>Chef’s Note</b></i>: If you can’t get your hands on Sweet Soy Sauce, add about ½ TBSP of Agave Nectar or Honey (if you’re going for a Vegetarian variation) with the reduced sodium Soy Sauce/Tamari.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">First, open the cans of jackfruit and pour them into a strainer to drain out of all of the liquid. Once well drained, put the jackfruit on a large cutting board. You can shred it with your hands. It takes a little elbow grease, but it’s worth it. Jackfruit shreds just like the braised Carnitas. You can chop it roughly with a knife if you’re in a pinch for time. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once shredded into bite-size pieces, place the jackfruit into a large mixing bowl. Cover and place in the refrigerator until ready to use.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">If you’re a brat like me and have a water cooler in your kitchen or piping-hot tap water, gather yourself the ½ cup of Hot Water. You can heat it on the stove or in the microwave, too. The water doesn’t need to be boiling, but hot enough to dissolve the bouillon paste. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Add the Better than Bouillon No Chicken Broth paste into the hot water, and whisk well until fully combined/dissolved. Set aside to cool.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Place the garlic cloves, jalapeño and onion chunks in a food processor and pulse several times until minced. Add in the rest of the ingredients, and blend until fully incorporated. It doesn’t need to be pure liquid unless you want it to be - some texture is nice. . </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Get your jackfruit out of the fridge, and pour the contents of the food processor all over the jackfruit. Mix very well to fully combine and cover the jackfruit. Cover, and place in the fridge to marinate for at least an hours. Overnight is ideal, but not necessary. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">I recommend sauteing in some olive oil before it in any recipes. If you’re using it to make one of mine, I’ll make sure you know what to do with it. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: medium;">To Complete the Carnitas Grilled Cheese...</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: medium;"><br /></span></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">6-8 Brioche Buns or 12-14 Thick Slices Challah Bread [Sub Gluten Free Bread if desired]</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Unsalted Butter (The Good Kind), at room temp</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 Batch of OG Carnitas (Recipe Above), shredded</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2-3 cups Shredded Sharp White Cheddar</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 cup Grated Port Salut Cheese (Optional - roll fancy like that, but no pressure…)</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 Batch Quick Jalapeño Bacon Jam (Recipe Follows)</span></span></p></li></ul><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Preheat a large, cast iron or non-stick skillet over medium or medium-low heat depending on your stove. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">*I will also include a life hack to make these on baking sheet pans or cast iron griddle pans in the oven. If you’re going the life-hack route, preheat your oven to 425 degrees F.*</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">If you’re using Brioche Buns, place them “inside out” on a cutting board. We’re using what would typically be the inside of a burger bun as the outside of the grilled cheese. Lightly butter the former inside of the buns, and flip them over so the outside is ready to be topped. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">If using sliced Challah bread, lightly butter one side of each slice and flip them over so we can build these beautiful things.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Build your grilled cheese like so:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><ol style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A layer of Grated Sharp White Cheddar on the bottom bun/slice.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A handful of Shredded Carnitas.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A layer of more Sharp White Cheddar and some Shredded Port Salut (if using).</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Schmear the Jalapeño Bacon Jam on the inside of the top bun/slice.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Flip the top bun/slice over to feast your eyes on the glory of your almost-cooked grilled cheese.</span></span></p></li></ol><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">If you’re using the stove top method, place 2-3 grilled cheese at a time in your pan, and press them down with a sandwich press, second cast iron pan or push down with a spatula.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Depending on the power of your oven, about 2-4 minutes per-side. Keep an eye on how much the bread is browning so you can adjust the heat and not burn.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once all the cheese is melty and the bread is perfectly toasted, remove them from the pan and cook the rest in batches. </span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Serve immediately.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">They also can be quartered for a snazzy passed appetizer at parties or passed back and forth on your couch.</span></span></p><span style="font-family: Abel;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">*Life-Hack Method: Place all prepared grilled cheeses on a large cast iron grill pan or baking sheet in the oven. Find a way to press them down safely - I use a second sheet pan with my heaviest cast-iron skillet placed on top. Keep an eye on them, checking on them about 5-6 minutes after you’ve placed them in the oven. Flip them once, then put the weight back on. They’ll be done in about 3-4 more minutes.</span></span></p><span style="font-family: Abel;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;"><span style="font-family: Abel;"><br /></span></span></div><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;">Quick Jalapeño Bacon Jam</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwKZraYiFErWntc8I4UZKuxcL9qSWIew7OtNOOK7m2wUuczN38LT9_RDkBXGr8UGqKfKD-455I4AoTQFFxpP-fLFbBkv3sTi5-VircqjFTmCBxX5JUbxbb8IR2-qh5izFVfN6mgNULyPYGavAHnSljnj0cvfa2io_RGYQULVEmCs4Mg94IsAe5GBJ/s3758/JalapenoBaconJam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2818" data-original-width="3758" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwKZraYiFErWntc8I4UZKuxcL9qSWIew7OtNOOK7m2wUuczN38LT9_RDkBXGr8UGqKfKD-455I4AoTQFFxpP-fLFbBkv3sTi5-VircqjFTmCBxX5JUbxbb8IR2-qh5izFVfN6mgNULyPYGavAHnSljnj0cvfa2io_RGYQULVEmCs4Mg94IsAe5GBJ/w640-h480/JalapenoBaconJam.jpg" width="640" /></a></div><br /><span style="font-family: Abel; font-size: large;"><br /></span></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Ingredients:</span></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 lbs Uncured Bacon or Turkey Bacon, finely chopped</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4 Jalapeños, stem, seeds and pith removed</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 TBSP Apricot Preserves/Jam</span></span></p></li></ul><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Abel;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">In a small saucepan over medium heat, carefully cook the bacon pieces until they are crispy AF. </span><span style="font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Do not</span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> remove any of the bacon grease from the saucepan during or after the cooking process. You have to trust me. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the bacon is crispy-crunch, turn off the heat and carefully remove the bacon from the grease - leaving the bacon grease in the saucepan - and set it aside on a towel-lined plate to cool for a few minutes. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Puree the jalapeños in a food processor or blender. If you don’t have either, just mince them as finely as you can. Put the pureed jalapeños into the remaining bacon grease, and turn your stove burner’s heat on medium-low. Saute the jalapeños, stirring occasionally, until soft and getting translucent. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the bacon has cooled for a few minutes, chop the bacon on a large cutting board into the smallest pieces you can. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the bacon is chopped and the jalapeños have sauteed, add the chopped crispy bacon and 1 TBSP of apricot preserves into the saucepan. Stir vigorously to combine.</span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">This shit is addicting - you’ve been warned. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Use immediately, or refrigerate and reheat gently/let get to room temp before using.</span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;">Vegan Jalapeño Bacon Jam</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: large;"><br /></span></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">2 lbs Vegan Bacon* - Ideally, <a href="https://www.hoorayfoods.com/baconlocator" target="_blank">Hooray Foods</a> or <a href="https://www.umarofoods.com" target="_blank">Umaro Foods Vegan Bacon</a> [if it’s hit stores yet...]</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4 Jalapeños, stem, seeds and pith removed</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 TBSP Apricot Preserves/Jam - Check the label to make sure it’s Vegan.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">¼ cup Olive Oil</span></span></p></li></ul><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><b style="font-size: 11pt; white-space: pre-wrap;"><i>*Chef’s Tip</i></b><span style="font-size: 11pt; white-space: pre-wrap;">: If you can’t find a good crispy Vegan Bacon, Bacon Bits are Vegan and will work in a pinch. You’ll need about 1 ¼ cup - special </span><span style="font-size: 14.666667px; white-space: pre-wrap;">instructions</span><span style="font-size: 11pt; white-space: pre-wrap;"> for using them are included in the recipe. Alternatively, you can make my <a href="https://jennshaggy.blogspot.com/2010/01/madeira-and-pancetta-infused-chicken.html" target="_blank">Vegan Pancetta</a> recipe + crisp it even more.</span></span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Abel;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">In a small saucepan over medium heat, carefully cook the chopped vegan bacon pieces until they are as crispy as you can get them. </span><span style="font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Do not</span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> remove any of the excess cooking liquid the Vegan bacon leaves behind. You’ll need it.</span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the Vegan bacon is crispy-crunch, turn off the heat and carefully remove the bacon from the pan - leaving the cooking juices in the saucepan - and set it aside on a towel-lined plate to cool for a few minutes. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Puree the jalapeños in a food processor or blender. If you don’t have either, just mince them as finely as you can. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">In the same saucepan you used to cook the Vegan bacon, add in the olive oil and the pureed jalapeños over medium heat. *If you’re using Bacon Bits, add them in here - no need to chop them.* Saute the jalapeños, stirring occasionally, until soft and getting translucent. </span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the Vegan bacon has cooled for a few minutes, chop the Vegan bacon on a large cutting board into the smallest pieces you can.</span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once the bacon is chopped and the jalapeños have sauteed, add the chopped crispy bacon and 1 TBSP of apricot preserves into the saucepan. Stir vigorously to combine.</span></span></p><span style="font-family: Abel;"><div style="text-align: left;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Use immediately, or refrigerate and reheat gently/let get to room temp before using.</span></span></p><span style="font-family: Abel;"><br class="Apple-interchange-newline" style="text-align: start;" /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: medium;">To Complete the Vegan Carnitas Grilled Cheese...</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel; font-size: medium;"><br /></span></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="font-size: 11pt; white-space: pre-wrap;">6-8 Vegan </span><span style="font-size: 14.666667px; white-space: pre-wrap;">Burger</span><span style="font-size: 11pt; white-space: pre-wrap;"> Buns [Sub other Vegan bread or Gluten Free Bread if desired]</span></span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">4-6 TBSP good Vegan Butter like <a href="https://miyokos.com/collections/vegan-butter">Myokos</a>, at room temperature</span></span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="font-size: 11pt; white-space: pre-wrap;">1 Batch of OG Vegan Carnitas (Recipe Above), shredded and crisped in a </span><span style="font-size: 14.666667px; white-space: pre-wrap;">sauté</span><span style="font-size: 11pt; white-space: pre-wrap;"> pan.</span></span></span></p></li><li aria-level="1" dir="ltr" style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline;"><span style="font-family: Abel;"><span style="font-size: 11pt; white-space: pre-wrap;">2-3 cups Vegan Cheddar (</span><span style="font-size: 14.666667px; white-space: pre-wrap;">if possible, White Cheddar)</span></span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">1 Batch Vegan Jalapeño Bacon Jam (Recipe Above)</span></span></p></li></ul><p><span style="font-family: Abel; font-size: 11pt; white-space: pre-wrap;">Preheat a large, cast iron or non-stick skillet over medium or medium-low heat depending on your stove. </span></p><p><span style="font-family: Abel; font-size: 11pt; white-space: pre-wrap;">If you’re using buns, place them “inside out” on a cutting board. We’re using what would typically be the inside of a burger bun as the outside of the grilled cheese. Lightly vegan-butter the former inside of the buns, and flip them over so the outside is ready to be topped. </span></p><p><span style="font-family: Abel; font-size: 11pt; white-space: pre-wrap;">If using sliced Vegan bread, lightly vegan-butter one side of each slice and flip them over so we can move on to getting melty.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Build your grilled cheese like so:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><ol style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A layer of Grated Vegan Cheddar on the bottom bun/slice.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A handful of Shredded Vegan Carnitas (don't forget to crisp them in a sauté pan first!)</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">A layer of more Grated Vegan Cheddar </span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Schmear the Vegan Jalapeño Bacon Jam on the inside of the top bun/slice.</span></span></p></li><li aria-level="1" dir="ltr" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Flip the top bun/slice over to feast your eyes on the glory of your almost-cooked vegan grilled cheese.</span></span></p></li></ol><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">If you’re using the stove top method, place 2-3 grilled cheese at a time in your pan, and press them down with a sandwich press, second cast iron pan or push down with a spatula.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Once all the vegan cheese is melty and the bread is perfectly toasted, remove them from the pan and cook the rest in batches. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Abel;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Abel;">Serve immediately.</span></span></p>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com3tag:blogger.com,1999:blog-2432691725556408400.post-25717749125780494412011-01-10T14:05:00.020-08:002022-10-25T08:48:02.891-07:00Miso, Sweet Chili & Saffron-Oil Linguini with Vegan Shrimp<div style="text-align: center;">
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<div style="text-align: left;"><span style="font-family: Avenir;">When life gives you lemons, make something fancy AF. After nearly four years of blogging, rewrites, edits and testing in my kitchen laboratory, my book has been released on Amazon. Here’s the link where you can buy a hard copy or Kindle eBook. A huge thank you to Da Capo Press & The Perseus Book Group for taking my verbose, dad-joke ramblings and editing them into actual nonfiction. </span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span></div><div style="text-align: left;"><span style="font-family: Avenir;">My editor and literary agent deserve even bigger thanks for seeing my true passion and unique artistic perspective on culinary arts, life a humor. </span></div><div style="text-align: left;"><span style="font-family: Avenir;"><br /></span></div><div style="text-align: left;"><span style="font-family: Avenir;">Here’s the link to buy the <a href="https://www.amazon.com/Veganize-This-Ice-Cream-Pie-200-Animal-Free/dp/0738214027/ref=nodl_?dplnkId=b1235c72-dd4b-4c4b-bf2a-772cb9bd0ee9" target="_blank">hard copy and Kindle eBook on Amazon</a>.</span></div><div>
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<p style="text-align: left;"><span style="font-family: Avenir;">As for this weeks recipe, I wanted to do Thai and Italian fusion. I know the recipe sounds a little untraditional , but it tastes damn delicious. You’ll just have to trust me.</span></p><p style="text-align: left;"><span style="font-family: Avenir;"><br /></span></p><p style="text-align: left;"><span style="font-family: Avenir;"><span>Special shout out to budding culinary artist Jordan </span><span style="font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 13px/normal Arial; line-height: normal;">Langlinais for sous cheffing for me. </span><span>Enjoy your week!</span></span></p></div>
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<h4 style="text-align: center;"><b><span style="font-family: Avenir;">Miso and Sweet Chili Linguini and Shrimp Infused with Saffron Olive Oil</span></b></h4>
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<p style="text-align: left;"><b><span style="font-family: Avenir;">For the Linguini and Shrimp</span></b></p>
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<li><span style="font-family: Avenir;">2 garlic cloves, minced</span></li>
<li><span style="font-family: Avenir;">Juice and Zest of one Lemon</span></li>
<li><span style="font-family: Avenir;">2 tablespoons Saffron Olive Oil (recipe follows)</span></li>
<li><span style="font-family: Avenir;">1 package frozen Vegan Shrimp with Sweet Chili Sauce, thawed</span></li>
<li><span style="font-family: Avenir;">1 12 oz package Linguini Noodles</span></li>
<li><span style="font-family: Avenir;">4 quarts Water</span></li>
<li><span style="font-family: Avenir;">2 teaspoons Salt</span></li>
<li><span style="font-family: Avenir;">Additional 2 tablespoons of Saffron Olive Oil</span></li>
<li><span style="font-family: Avenir;">2 tablespoons Vegan Butter</span></li>
<li><span style="font-family: Avenir;">1 large Onion, slice lengthwise</span></li>
<li><span style="font-family: Avenir;">Additional 4 cloves of garlic, minced</span></li>
<li><span style="font-family: Avenir;">1/4 cup Mellow White Miso Paste</span></li>
<li><span style="font-family: Avenir;">The package of Sweet Chili Sauce from the package of frozen Vegan Shrimp (about 1/4 cup)</span></li>
<li><span style="font-family: Avenir;">1/4 cup No Chicken Broth</span></li>
<li><span style="font-family: Avenir;">1/2 teaspoon Freshly Cracked Black Peppper</span></li>
<li><span style="font-family: Avenir;">1/2 cup chopped fresh Basil</span></li>
<li><span style="font-family: Avenir;">2 tablespoons minced Basil, for garnish</span></li>
<li><span style="font-family: Avenir;">4 Lemon Twists, for garnish</span></li>
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<h4 style="text-align: left;"><b><span style="font-family: Avenir;">For the Saffron Olive Oil</span></b></h4>
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<li><span style="font-family: Avenir;">1 tsp loosely packed toasted Saffron Threads</span></li>
<li><span style="font-family: Avenir;">1/2 cup Extra Virgin Olive Oil</span></li>
<li><span style="font-family: Avenir;">1 tsp Kosher Salt</span></li>
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Place the saffron threads in a spice grinder or coffee grinder and turn into a powder.<br /> </span><span><br /></span><span>
In a small bowl, combine the olive oil and salt. Add in the powdered saffron, then whisk to mix completely. Transfer the oil to a small container, and allow it to sit for at least 1/2 hour.<br /> </span><span><br /></span><span>
Keeps covered in the refrigerator for up to 1 week.</span></span></p>
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<p><br /><span style="font-family: Avenir;"><span>Take a large zip lock bag, and place the first 2 cloves of garlic, lemon juice and zest, and the first two tablespoons of saffron olive oil inside of it. Add in the thawed vegan shrimp, then seal the bag and rub the marinade into the vegan shrimp. Allow the vegan shrimp to marinate in the bag for 30 minutes.</span><span><br /></span><span>
Heat a skillet over high heat, then quick fry the shrimp until slightly charred on the outside, about 10-12 minutes.</span></span></p><p><span style="font-family: Avenir;"><span><br /></span><span>
In a large pot, combine the water and salt. Bring the pot of salted water to a rolling boil over high heat, then slowly add the linguini and return to a boil. Boil until just al Dente, about 10-12 minutes. Drain well.</span></span></p><p><span style="font-family: Avenir;"><span><br /></span><span>
In a large sauté pan, melt the vegan butter with the rest of the saffron olive oil over medium heat. Add the onion, and saute until translucent. Add in the remaining 4 cloves of garlic, miso paste, packet of sweet chili sauce and no chicken broth. Slowly bring to a boil, then reduce heat and simmer for about 10 minutes.<br /> </span><span><br /></span><span>
Increase the heat to medium. Add in the vegan shrimp and 1/2 cup of chopped basil, and simmer about 2-3 minutes until the vegan shrimp are heated through. Remove from heat.<br /> </span><span><br /></span><span>
To serve, place about a quarter of the linguini on a plate. Top with 1/4 of the vegan shrimp and sauce, then garnish with the minced basil and a lemon twist.</span></span></p>
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Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com34tag:blogger.com,1999:blog-2432691725556408400.post-40317751896765483652011-01-06T10:00:00.000-08:002022-08-26T19:11:59.382-07:00Buy My First Cookbook on Amazon<div>Note: I've updated this post in 2022. I don't know where that excessive energy went now that I'm in my late 30s and not early 20s.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe-vazyEgZ0VI2FZGF6g1HS4wsppwf6an8GKUEAZIhU1BcaHWDMwgio9mQeVpgBjD-Ba6_OZ5JVSVIaTT-bPaTMHe93O9nPaE50NS4JcZxkEw2gZ_wST5rpBPmNLIqrh4eIv_jqkUnCZ5nFdeEvr3H7rGgnpjqwex0ckoGwnMn0SNnQZmcWohinbK/s800/my%20face%20and%20book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe-vazyEgZ0VI2FZGF6g1HS4wsppwf6an8GKUEAZIhU1BcaHWDMwgio9mQeVpgBjD-Ba6_OZ5JVSVIaTT-bPaTMHe93O9nPaE50NS4JcZxkEw2gZ_wST5rpBPmNLIqrh4eIv_jqkUnCZ5nFdeEvr3H7rGgnpjqwex0ckoGwnMn0SNnQZmcWohinbK/s320/my%20face%20and%20book.jpg" width="240" /></a></div><div><br /></div>Have some fun with the recipes, be creative and find ways to make them less complex because the world now offers all of the DIY proteins and vegan cheeses in nearly every grocery store.<div><br /></div><div>If you're lazy AF, there's plenty of short, entertaining stories about food in between the recipes. It's kind of like a stone-age version of the TikTok, except you have to read the quick stories on a page.<br /><div><br /><div>
</div><div><a href="http://www.amazon.com/Veganize-This-Ice-Cream-Pie-200-Animal-Free/dp/0738214027/ref=sr_1_1?ie=UTF8&s=books&qid=1294331808&sr=8-1">http://www.amazon.com/Veganize-This-Ice-Cream-Pie-200-Animal-Free/dp/0738214027/ref=sr_1_1?ie=UTF8&s=books&qid=1294331808&sr=8-1</a></div></div></div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com23tag:blogger.com,1999:blog-2432691725556408400.post-45015459559643114262010-12-01T20:49:00.002-08:002022-09-21T16:41:34.850-07:00Vegan Sautéed Shallot, Crimini and Fennel Green Bean Casserole: A Repost, because I said so.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_ukfxAU59Xt6nNhXHhyW2Rx4IUj2cqVj3a2gazfz67DdbILFARqcgC7sBwlCtyFqts_EP30v1-qXZdClpWLdxf0AkQwfh1891YlkFjLPZB2Z-ojUmUNvNPn7UMcx1aZ6_TNWyAnUhJ0/s1600/IMG_6130.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5545943010180140898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_ukfxAU59Xt6nNhXHhyW2Rx4IUj2cqVj3a2gazfz67DdbILFARqcgC7sBwlCtyFqts_EP30v1-qXZdClpWLdxf0AkQwfh1891YlkFjLPZB2Z-ojUmUNvNPn7UMcx1aZ6_TNWyAnUhJ0/s400/IMG_6130.JPG" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
What?! A repost? Jenn's getting that lazy?! No, silly panda. I just happen to make this every Thanksgiving as it's always a hit. And it's a bit of a spoiler for my soon-to-be-released cookbook, so why the hell not. Plus, my life has been crazier than usual in a major way lately, so I give myself full license. <br />
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Well, where to begin describing the blissful chaos that is my present life? For starters, I'm back in the Gayborhood! I'm beyond excited to once again be a resident of the city of West Hollywood. I mean, what the hell was I going to do with all my rainbow spandex in the damn Valley? On the downside, it meant I once again had to disassemble my kitchen and place recipe testing on hold. Let me tell you two orgasmic reasons that made the process entirely worth it:<br />
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A) My new kitchen has a bitchin' professional oven.<br />
B) I have a KITCHEN ISLAND! <br />
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Now, don't be mistaken. I am not rich enough to afford an apartment with an island of granite already built in. No, no. Mine is of the Target.com, assemble-yourself-with-great frustration variety. But it's an island, nonetheless. And it's all mine. On wheels. So there. <br />
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What's also been keeping my blogging at bay has been the insane amount of traveling I've been doing over the past month in between (and around) the moving of apartments. I went to San Francisco twice, one visit spent dramatically more sober than the other. As I write this post, I lie in one of most amazing, dingy motels Portland, Oregon has to offer. We're having an amazing time so far. I've been to Food Fight!, Hungry Tiger Too, (thanks, <a href="http://www.sugarhighvegan.blogspot.com/">SugarHighVegan</a> for taking us there and <a href="http://www.quarrygirl.com/">Quarrygirl</a> for the referral), Vita Cafe (faux turkey benedict-gasm), and tonight I'm off to Portobello. I can't wait to try a level of vegan cuisine that rivals my own. Hopefully I won't be such a baby and leave crying because they show me up.<br />
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Of course, there's been quite a bit of crazy (good) in my personal life, too, but I'll save that story for a rainy day.<br />
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Three recipes on the slate for next week. Expect a slew of posts before the end of the year, kids.<br />
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Happy Chanukah!<br />
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<span style="font-weight: bold;">Vegan Sautéed Shallot, Crimini and Fennel Green Bean Casserole</span></div>
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* 1 1/2 lbs Ready To Go Fresh Green Beans (recipe follows)<br />
* 1 cup Vegan French Friend Onions<br />
* 6 TBSP Vegan Butter<br />
* 6 TBSP Flour<br />
* 1/2 tsp Salt<br />
* Fresh Cracked Pepper, to taste<br />
* 1 1/4 cup Imagine Foods Creamy Portobello Soup<br />
* 1/4 cup Vegan Heavy Cream<br />
* 1/2 TBSP White Miso Paste<br />
* 2 1/2 TBSP Corn Starch mixed with 3 TBSP Cold Water<br />
* 1/4 cup Shallot, diced<br />
* 1/2 bulb Fresh Fennel, diced<br />
* 1 cup Crimini Mushrooms, chopped<br />
* 2 TBSP Vegetable or Canola Oil<br />
* 2 tsp Fresh Garlic, minced<br />
* 1/2 tsp each of Dried Sage, Marjoram and Thyme<br />
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<span style="font-weight: bold;">To Prepare The Green Beans:</span><br />
First, make sure your beans are trimmed and ready to go. Place 3 quarts of water in a large sauce pot, and bring to a boil.<br />
Get a large bowl with ice water ready. Keep it in the freezer so it stays chilled. Add 1 1/2 TBSP Kosher salt and the green beans to the boiling water. Cover and cook for about 6 minutes or until crisp-tender and still bright green. Keep an eye on the beans just in case they start to brown before the 6 minutes is up.<br />
Drain beans in a colander, then plunge into the ice water. Drain well, then place a double layer of paper towels in single layer to dry, and top with a double layer of towels.<br />
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<span style="font-weight: bold;">The Casserole</span>...<br />
Heat vegetable oil in a large skillet over medium high heat. Sauté garlic and shallots for 30 seconds, then add fennel, mushrooms, herbs and spices. Sauté until slightly softened. Remove the pan from heat, and set aside.<br />
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Using a whisk, in a very large sauce pan, melt the Vegan Butter over medium-high heat. And flour, 1/2 tsp of salt and pepper, and whisk together. Add the miso paste, and blend in well. Pour Creamy Mushroom Soup and Vegan Heavy Cream in gradually while constantly stirring. Continue stirring until the mixture begins to boil and thickens.<br />
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Add the green beans to the rest of the sautéed vegetables and about half of your French fried onions to the sauce pan, and stir well.<br />
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Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Let it cool if you're more patient than I am. Enjoy.Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com11tag:blogger.com,1999:blog-2432691725556408400.post-44788837674392264752010-11-01T14:31:00.004-07:002022-09-21T16:42:58.779-07:00Potato & Nutmeg Vegan Gnocchi with Spicy Sherry Heirloom Tomato Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW2Af3yD-HirYo2mEk3MrVt92GoehBOEO0DUIbxEqT-GDZYec7jpeyUX8srVUPhCt3roT7wLYIVV4PM5tBZoahChYqBOCLqNgldUQxNffw0hhWubybWW34Y0lrAOLbHRAk8amgTNFvDw/s1600/_DSC0393.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5534697276211602882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW2Af3yD-HirYo2mEk3MrVt92GoehBOEO0DUIbxEqT-GDZYec7jpeyUX8srVUPhCt3roT7wLYIVV4PM5tBZoahChYqBOCLqNgldUQxNffw0hhWubybWW34Y0lrAOLbHRAk8amgTNFvDw/s400/_DSC0393.JPG" style="cursor: pointer; display: block; height: 225px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Sometimes, there are weeks where I have entirely no clue what to write about. Other weeks, I want to write about something completely inappropriate or entirely too personal. This just happens to be the later. For your sake and mine, I'll spare you the "entirely too personal", as it has to do with my lower digestive track and it's inadequacies. Nope. This week, we're going to talk about something entirely inappropriate: my addictive personality.<br />
<br />
In the past, this has manifested itself in many forms. Ingesting far too many hallucinogens, smoking exorbitant amounts of marijuana...you get the picture here. But as I age, my addictions become down-right unusual. One of the less odd examples is my cleaning neurosis, a stranger example is my addiction to cleaning my ears with Q-tips. I swear on my mother's name, it gives me the most euphoric sensation. Other odd addictions of mine include:<br />
<br />
1) Crying to the Indigo Girls and Tegan and Sara.<br />
2) CVS coupons.<br />
3) Wearing only black, short socks.<br />
4) Making sure I have no less than 10 pairs of black, short socks...and that every sock has a matching sock. If one goes missing, I lose my shit.<br />
5) Heirloom Tomatoes. Some people have SAD (Seasonal Affective Disorder), I have SPD (Seasonal Produce Disorder)<br />
6) Not wanting to leave the house until the mail arrives. Yes, I'm addicted to receiving mail. <br />
<br />
Of course, I have normal addictions like coffee, making lists and buying clothes. I have to admit, though, I'm kind of a weirdo. Anyways, on to what's important...<br />
<br />
If you missed my little note last week, I launched two new websites in preparation for my book.<br />
<br />
1) <a href="http://www.veganizethis.org/">VeganizeThis.org</a><br />
2) <a href="http://www.veganizethiscookbook.blogspot.com/">A "Veganize This!" News Blog</a> (special shout-out to <a href="http://vegansaurus.com/post/1408872050/interview-jenn-shagrin-veganize-it">Vegansaurus.com</a> for posting an interview with me, giving me something newsworthy to write about and some damn good publicity.)<br />
<br />
Also, I've started actively using my Twitter account. You can follow me <a href="https://twitter.com/#%21/jennshaggy">@jennshaggy</a>.<br />
<br />
And one last thing before the recipe. If you haven't had the chance and are a Facebook member, I'll love you forever if you follow each of my blogs by clicking <a href="http://apps.facebook.com/blognetworks/blog/veganize_it...dont_criticize_it/">here</a> and <a href="http://apps.facebook.com/blognetworks/blog/veganize_this/">here</a>. <br />
<br />
Hope you all had a Happy Halloween!<br />
<br />
<div style="font-weight: bold; text-align: center;">
Nutmeg Potato Gnocchi topped with "Parmesan", Basil<br />
and Spicy Sherry Heirloom Tomato Salsa</div>
<br />
<span style="font-weight: bold;">For the Gnocchi...</span><br />
<ul>
<li>2 1/4 lbs Waxy Potatoes</li>
<li>2 1/4 - 2 3/4 cups All-Purpose Flour, plus more if necessary</li>
<li>1/4 cup Vegan Heavy Cream combined with 2 TBSP <a href="http://jennshaggy.blogspot.com/2009/04/vegan-eggs-benedict-florentine.html">Egg Mix</a> (or Vegan Liquid Eggs)</li>
<li>Large pinch of Freshly Grated Nutmeg</li>
<li>2 TBSP Vegan Butter</li>
<li>1 package of Dr Cow Tree Nut Cheese (any flavor), cut into shavings</li>
<li>Chiffonaded Fresh Basil Leaves, for garnish</li>
</ul>
<br />
<span style="font-weight: bold;">For the Sherry Salsa...</span><br />
<ul>
<li>2 TBSP Olive Oil</li>
<li>1 Shallot, finely chopped</li>
<li>2 cloves Garlic, minced</li>
<li>4 Heirloom Tomatoes, chopped</li>
<li>1 small Red Chilli, seeded and finely chopped</li>
<li>4 TBSP Sweet Sherry Wine</li>
<li>Salt and Pepper, to taste</li>
<li>2 TBSP Fresh Flat Leaf Italian Parsley, chopped</li>
</ul>
<br />
First, make the salsa. Heat the olive oil in a pan that has a well fitting lid over medium high heat. Add the shallot, garlic, heirloom tomatoes and chilli to the pan, stir to combine, then cover with a lid and allow it to cook for 10 minutes. <br />
<br />
Remove the lid, pour the sherry into the pan, then season with salt and pepper to taste. Stir in the parsley, turn off the heat, then cover with a lid to keep warm until the gnocchi is ready. You may need to reheat it for a few minutes prior to serving.<br />
<br />
To make the gnocchi, bring a large pot of water to a boil. Boil the potatoes until very tender but not falling apart. Drain well and peel while they're still warm.<br />
<br />
Take some of the flour and spread it on your work surface. Pass the hot potatoes through a food mill, dropping them directly onto the spread-out flour. Take half of the remaining flour, and mix it in very lightly. Make a well in the center of the dough, and pour in the egg yolk mix. Add the nutmeg and knead until the dough is no longer moist, adding more flour if necessary. <br />
<br />
Divide the dough into four equal pieces. On a lightly floured surface, roll out each piece of dough into a 3/4 inch thick tube. Then cut the tubes into 3/4 inch pieces. Using a fork, individually roll each gnocchi along the tines to form ridges on one side, and push your thumb into the other side to form a small well.<br />
<br />
Bring a large pot of salted water to a boil, then drop the gnocchi into the pot. When they rise to the surface, they're finished. Drain well, place in a large bowl, then toss with the butter until all are fully coated. <br />
<br />
Divide the gnocchi into individual bowls or plates, then garnish with the Salsa, Dr Cow Shavings and basil. Serve immediately.Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com13tag:blogger.com,1999:blog-2432691725556408400.post-73197627555611616252010-10-20T15:53:00.004-07:002022-09-12T06:37:29.220-07:00Vegan Shrimp, Sausage, Crimini & Caramelized Shallots over Parmesan Grits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9ae5q2lu5wP2g9ky-EDcJtOfAnansd_PqGV1G_C8_sgyfx1DIZUpmlQxNgd0-avzE3SZaKbBvstuIdeNlIsncE7j9_-N8mgbmNxmZeHVlc3cxumUyHNf-GNF-T27Eq5-ltHgGu3bpVw/s1600/_DSC0261.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5530265559131967346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9ae5q2lu5wP2g9ky-EDcJtOfAnansd_PqGV1G_C8_sgyfx1DIZUpmlQxNgd0-avzE3SZaKbBvstuIdeNlIsncE7j9_-N8mgbmNxmZeHVlc3cxumUyHNf-GNF-T27Eq5-ltHgGu3bpVw/s400/_DSC0261.JPG" style="cursor: pointer; display: block; height: 225px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I'm officially going through my quarter life crisis. I've threatened many times, but I finally did it. I let Jane cut my hair shorter, give me bangs, and dye it black, and she did an amazing job. Now I look like a 14-year-old <span class="blsp-spelling-error" id="SPELLING_ERROR_0">emo</span> kid, but I feel so much more "like me" without the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">blonde</span> hair. I mean, I was never a cheerleader, I don't tend to be vapid, and I never took an active interest in boys or fashion. That's not necessarily true for all <span class="blsp-spelling-error" id="SPELLING_ERROR_2">blondes</span>, but I didn't like that some made those generalizations about me due to my hair color. The only down side? I now look nothing like my ID, and I have a hard enough time getting into bars as it is. <br />
<br />
In other life news, we're moving back to the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Gayborhood</span>! I'm more excited than a kid in a candy store, mostly because I can walk to Whole Foods again. I also happen to be conveniently located a block from my favorite sex toy shop, which could prove very dangerous to my bank account. What can I say? I take pride in my collection. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ok</span>, that was definitely a little <span class="blsp-spelling-error" id="SPELLING_ERROR_5">TMI</span>, but if you've been reading my blog for a while, I'm sure you're used to it. Get over it ;)<br />
<br />
This week's recipe was spawned by an interesting experience. When I was visiting Louisiana, I found all these crazy flavors of grits that they don't sell west of the Mississippi. I was so excited to see grits again that I bought 10 boxes. I had to buy an extra suitcase just to return them safely to Los Angeles. The only vegan one was the Original Flavor, so, luckily for y'all (like the southern throw-back?), I can provide you with this lovely recipe.<br />
<br />
Enjoy this one, folks. Remember to wear purple today in memory and honor of members of the LGBTQI+ community who have taken their own lives. It would mean a lot to me.<br />
<br />
<div style="text-align: center;"><b>Vegan Shrimp, Sausage, Crimini & Caramelized Shallots over Parmesan Grits</b></div>
<br />
<span style="font-weight: bold;">For the Grits...</span><br />
<ul>
<li>4 cups prepared Better Than <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Bouillon's</span> No Chicken Broth</li>
<li>1/2 cup Vegan Heavy Creme </li>
<li>1 cup Quick Cook Grits</li>
<li>Salt and Freshly Cracked Black Pepper, to taste</li>
<li>1 TBSP Vegan Margarine</li>
<li>1/4 cup finely grated Dr Cow's Tree Nut Cheese or Vegan Parmesan (any flavor)</li>
</ul>
<br />
<span style="font-weight: bold;">For the Shrimp...</span><br />
<ul>
<li>2 TBSP Vegan Margarine</li>
<li>1 large Shallot, chopped</li>
<li>2 cloves Garlic, minced</li>
<li>1 1/2 cups sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Crimini</span> Mushrooms</li>
<li>12 oz Field Roast Wild Mushroom Quarter Loaf, cut into 1/4 inch cubes</li>
<li>1 package of Vegetarian Plus Frozen Vegan Shrimp, thawed</li>
<li>1/4 cup Dry White Wine</li>
<li>1 (14.5 oz) can Diced Tomatoes</li>
<li>Salt and Freshly Cracked Black Pepper, to taste</li>
<li>Red Pepper Flakes, for garnish</li>
</ul>
<br />
In a saucepan over medium heat, bring the No Chicken Broth and Heavy Cream up to a low simmer. Once it begins to simmer, whisk in the grits and a pinch of salt. Return to a low simmer, stirring constantly. Stirring frequently, cook until the mixture has thickened, about 5 minutes. Stir in the vegan margarine and "<span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Parmesan</span>" cheese. Season to taste with salt and pepper.<br />
<br />
Heat a 12-14 inch saute pan over medium heat. Once the pan is heated, melt the vegan margarine and saute the shallots, garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">criminis</span>. Saute until the shallots are translucent and the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">criminis</span> have softened a bit, then add the Field Roast. Once the Field Roast has cook through and beginning to brown, add the thawed Vegan Shrimp and saute for about 2 more minutes. Add the white wine and diced tomatoes, then bring to a boil for about 5 minutes. Season with salt and pepper to taste.<br />
<br />
Serve over the "Parmesan" Grits and garnish with red pepper flakes, if desired. <br />
<br />
Serve immediately.Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com15tag:blogger.com,1999:blog-2432691725556408400.post-67444618805654590912010-10-13T14:39:00.004-07:002022-09-22T06:49:39.536-07:00Grilled Epazote-Rubbed Vegan Pork Loin + Nopales, Heirloom Tomato & Pepita Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9J571bFm9cWympe8Vb8zX3P0rfZWhpXIw8TpTmKl2xX6rYf53niwNlV_7F3sqqN4G5McdmJsdWbefUm_x9o6Qh2jM-c1DKJ6a0upfDs2o-inC9syYJFtHqA6gkOq6WgGPXIvB2J_cNuQ/s1600/IMG_4492.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5527648777342600802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9J571bFm9cWympe8Vb8zX3P0rfZWhpXIw8TpTmKl2xX6rYf53niwNlV_7F3sqqN4G5McdmJsdWbefUm_x9o6Qh2jM-c1DKJ6a0upfDs2o-inC9syYJFtHqA6gkOq6WgGPXIvB2J_cNuQ/s400/IMG_4492.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Last night, my Justin Bieber virginity was broken. That's right. I, for the first time, not only heard one of his songs, but saw one of his music videos. I can't say I particularly liked the song, but I did make one observation that I wanted to share: I believe Justin Bieber strongly resembles a butch teenage lesbian. Not that I'm attracted to Justin in any way, shape or form, but he would make one sexy dyke given a small (or not so small) boob job. Maybe one day he'll be featured on one of my favorite websites, <a href="http://menwholooklikeoldlesbians.blogspot.com/">Men Who Look Like Old Lesbians</a>.<br />
<br />
On a separate note, I think maybe I've been ingesting too many soy products as my doctor told me my estrogen levels are through the roof right now. No shock that I'm gay, but tests usually show me to have higher testosterone. The results have been nothing short of hilarious. Not only have there been some physical amplifications that I'm quite pleased with, but I actually caught myself crying to Tegan and Sara after eating 7 mini chocolate bars. Hopefully my body remedies this on it's own soon because I refuse to live 24/7/365 PMS-ing and bawling to the Indigo Girls. That should only happen for 5-6 days per month <i>at most.</i><br />
<br />
Hormonal fluctuations aside, I've been a very busy lady promoting a girls-who-like-girls club night, <a href="http://www.manicskinnys.webs.com/">MaNiC</a>. Our kick-off event was nothing short of successful, and this week will be even better. If you're a lady-loving-lady and live in the Los Angeles area, come check it out. This week's theme is "Anonymous Numbers Night". You'll have the chance to anonymously describe a woman you think is sexy, then write your number next to the description and drop the note in a fish bowl. The numbers will be doled out after midnight, and being the little Yente that I am, we are hoping to create some happy couples. <a href="http://www.quarrygirl.com/2010/10/12/manic-support-a-vegan-friend-and-the-lgbt-cause/">Special shout-out to my homeslice QuarryGirl for doing a post to help us promote</a>.<br />
<br />
Have a great week!<br />
<br />
<div style="text-align: center;"><b>Grilled Epazote-Rubbed Vegan Pork Loin with Nopales, Heirloom Tomato & Pepita Salsa</b></div>
<br />
<span style="font-weight: bold;">For the "Pork" Loin...</span><br />
<ul>
<li>1 batch of Vegan Pork (recipe follows), made in one large, loin-shaped piece <i>or</i> Vegan Roast</li>
<li>1 TBSP Kosher Salt</li>
<li>3 TBSP Ground Cumin</li>
<li>2 TBSP Dried Epazote</li>
<li>1 TBSP Chili Powder</li>
<li>1/2 TBSP Paprika</li>
<li>3/4 tsp Ground Allspice</li>
<li>3/4 tsp Freshly Cracked Black Pepper</li>
</ul>
<br />
<span style="font-weight: bold;">For the Salsa...</span><br />
<ul>
<li>1 lb Nopales (Cactus Leaf), prepared and diced* </li>
<li>4 small or 3 large Heirloom Tomatoes, diced</li>
<li>4 cloves Garlic, minced</li>
<li>1/2 medium Red Onion, finely chopped</li>
<li>Handful of Pumpkin Seeds</li>
<li>1 bunch of fresh Cilantro, chopped</li>
<li>Juice of 1 lime</li>
<li>Juice of 1 small Lemon or 1/2 large</li>
<li>1/8 cup Olive Oil</li>
<li>Salt and Pepper, to taste</li>
</ul>
<br />*JennShaggy's Kitchen Tip: When it comes to preparing cactus pads, make sure to select small to medium-sized, firm pads. You don't want them to be wrinkly or soft. When you're ready to prepare the cactus pads, put on a pair of rubber gloves. The thorny needles must be removed with a knife or vegetable peeler prior to dicing. Also remove any nodules, the thick stem, and trim any edges off the pad as well. Wash thoroughly after prepared, prior to dicing.<br />
<br />
<br />
First, make the salsa by combining all of the ingredients and tasting for salt and pepper. Refrigerate until ready to use. <br />
<br />
Second, make the rub for the "pork" loin by combining the kosher salt, cumin, epazote, chili powder, paprika, allspice and pepper in a bowl and mixing throughly. Rub the "pork" loin all over with the spice blend (you may not need to use all of the spice blend), then wrap the loin up in plastic wrap and place in the refrigerator for 3-4 hours.<br />
<br />
Preheat your grill (or grill pan if cooking indoors) to high heat. Unwrap the "pork" loin, then grill over the hot heat for 7 to 10 minutes on each side. <br />
<br />
To serve, slice the loin into 1-inch-thick slices, then top with a few spoonfuls of the cactus salsa.<br />
<br />
<span style="font-weight: bold;">Pork Chop Style Seitan</span><br />
<br />
<span style="font-weight: bold;">“Pork Chop” Seitan Dough:</span><br />
<ul>
<li>1 cup Vital Wheat Gluten</li>
<li>1 cup prepared No Chicken Broth</li>
<li>1 TBSP Vegan Heavy Cream</li>
</ul>
<br />
<span style="font-weight: bold;">“Pork Chop” Broth:</span><br />
<ul>
<li>4 cups prepared No Chicken Broth</li>
<li>1 cup Vegan Heavy Cream</li>
<li>1/8 cup Tamari</li>
<li>1/2 TBSP Better Than Bouillon® No Beef Broth Paste</li>
<li>1 cup Pineapple Coconut Nectar (or Apple Juice)</li>
<li>1/2 tsp Ground Ginger</li>
<li>1/2 tsp 5 Spice Powder</li>
<li>2 tsp Garlic Powder</li>
<li>1 tsp Shallot Powder</li>
<li>4 whole Cloves, ground</li>
<li>3 points broken off of a Whole Star Anise</li>
<li>1 tsp Kosher Salt</li>
<li>1 tsp Sugar</li>
<li>1 additional cup Water</li>
</ul>
<br />
<br />
Take all of the “Pork Chop” Broth ingredients and mix them together in a very large pot. Bring to a boil.<br />
<br />
Next, make your “Pork Chop” Dough by mixing and kneading the vital wheat gluten, water/bouillon blend, and heavy cream until it's completely mixed. It will be a little more wet than most seitan dough recipes. Don’t let this scare you. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, roll the seitan into one large "loin-shaped" piece, then drop it into the pot.<br />
<br />
Cover the pot, reduce heat to simmer, and let the seitan cook for about an hour, stirring every 10-15 minutes.<br />
<br />
Use a slotted spoon to remove the "Pork Loin," and place into a colander to drain and cool until ready to use.Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com15tag:blogger.com,1999:blog-2432691725556408400.post-62812812709179847422010-10-01T17:06:00.000-07:002022-09-21T16:43:24.330-07:00Baked Yellow Zucchini, Leek and Vegan Feta Omelette with Fresh Herbs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISwNPSnhG7K9RVQOMa0pERcsjoof32Uqdjo4c7LJtvb3_jsFkIPPKeZQ0RXq0G1xUuM6aiYiSpgQwYUip28L1XESUUxfAJyGSDu2cLaQiqECVTEht-xkzm-SyDK6snBTJQcf1yw0PHPU/s1600/IMG_4686.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5523236478901879154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISwNPSnhG7K9RVQOMa0pERcsjoof32Uqdjo4c7LJtvb3_jsFkIPPKeZQ0RXq0G1xUuM6aiYiSpgQwYUip28L1XESUUxfAJyGSDu2cLaQiqECVTEht-xkzm-SyDK6snBTJQcf1yw0PHPU/s400/IMG_4686.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
Ahh, it's good to be home. I just returned from a week-long trip to Sulphur, Louisiana aka Vegan Hater, Louisiana. I'm just lucky there's a Pizza Hut with a salad bar or I possibly would have starved to death. Stomach pangs aside, I love visiting small towns. It takes me back to my roots. There's something about downing coffee at The Waffle House at 2am that brings back fond memories of post-mushroom trips and drunken teenage debauchery. <div><br /></div><div>On one particular trip to The Waffle House around my 18th birthday, I was so shit-face wasted that I accidentally bit a gigantic chunk of my mouth off instead of my waffle, and blood started gushing EVERYWHERE. My best friend starts to panic, and of course my drunk ass just starts laughing and screaming "Emergency! Emergency! Party Foul!" It was one of few times my little sister, who was only 15 at the time, snuck out to drink with us. I did NOT want my Jewish mother knowing that I was:</div><div>A) So tanked that I couldn't differentiate waffle from my physical body.</div><div>B) Lying about the "Study Group" that "ran late".</div><div>C) Getting tanked at said "Study Group" with my barely Bat Miztvah-ed sister.</div><div><br /></div><div>My BFF and I quickly snuck into my house, and headed straight to the hospital. Instead of actually checking into the hospital via waiting room and triage, I burst through the swinging doors of the ER. Friendly reminder that I have blood dripping dripping from my mouth like a vampire after a buffet.</div><div><br /></div><div>An ER nurse turns the corner, jumps and gasps at the sight of me. As the nurse starts to ask me why I'm just waltzing into the place, I spy a doctor. Do I care that he's with another patient? Drunk Jenn most certainly does not. I run up to him holding out my profusely bleeding lip. There's no way the doctor didn't smell the alcohol on my breath, and there was a 50/50 chance that he knew my mom and had met me before at a staff party. Did I mention she'd worked at that hospital for nearly 20 years?</div><div><br /></div><div>Whatever his reasoning, this doctor had sympathy for my very underage, stupid faux pas. He rolled his eyes, handed me some gauze and said "Apply pressure. It'll heal". And you know what? He was right. It did.
Anyway, I'm way off topic here. </div><div><br /></div><div>Now that I'm back in LA, the wife I am a busy bee. First things first...
All my fellow lady-loving-ladies in Los Angeles: Some friends and I have started a new girls night called "MaNiC" at Skinny's Lounge in the NoHo Arts District. Even if you're not LGBTQ, there's an excellent reason to attend because part of the proceeds are being donated to the Los Angeles Gay & Lesbian Center. Bonus: 2 for 1 drinks until 11pm for all attendees. Come on. How can you beat that? </div><div><br /></div><div>Our Grand Opening is next Thursday, October 7th at 10pm. You can visit the website for more information here:
<a href="http://www.manicskinnys.webs.com/">http://www.manicskinnys.webs.com/</a>
And also be our friend on Facebook by clicking here:
<a href="http://www.facebook.com/#%21/profile.php?id=100001533163006&ref=ts">http://www.facebook.com/#!/profile.php?id=100001533163006&ref=ts</a>
Oh yes. One last thing. If you haven't "Liked" my upcoming book "Veganize This!" on Facebook yet, help a bitch out by clicking the "Like" button in the right sidebar. Unless you really don't "Like" me. Then we have some serious talking to do.
Have a great week!</div><div><br />
<div style="text-align: center;"><b>Baked Yellow Zucchini, Leek and Vegan Feta Omelette with Fresh Herbs</b></div>
<ul><li>1/4 cup Long-Grain White Rice</li><li>3/4 cup Water</li><li>Salt and Freshly Cracked Black Pepper, to taste</li><li>3 TBSP Olive Oil, divided into 2 TBSP and 1 TBSP (read the recipe, bitches...) </li><li>3 Leeks, tops removed, split lengthwise and chopped (no more than 2 inches of dark green included)</li><li>3 Zucchinis, coarsely grated</li><li>3 TBSP Fresh Mint, chopped</li><li>3 TBSP Fresh Dill, chopped</li><li>2 cups Basic Scrambled "Eggs" Mix (recipe follows), or Vegan Liquid Egg Mix</li><li>5 oz Soy Feta Cheese, crumbled</li><li>Salt and Pepper, to taste</li></ul>
In a saucepan over medium-high heat, bring the rice, water and a large pinch of salt to a boil. Once boiling, turn the heat down to low, cover the pan and simmer until the water is absorbed, about 20 minutes. The rice should be fully cooked. </div><div><br /></div><div>Preheat your oven to 325 F. </div><div><br /></div><div>Place a large frying pan over medium-low heat. Add <u>only</u> 2 of the 3 tablespoons of olive oil. Once hot, sauté the leeks, stirring occasionally, until soft. This should take about 10-15 minutes. Once fully sautéed, remove the leeks from the pan and place into a large bowl. </div><div><br /></div><div>Using the same pan, heat the remaining tablespoon of olive oil over medium heat. Add the grated zucchini, and sauté until it's completely cooked & softened. This should take about 5-7 minutes. Season with a touch of salt and pepper, then add to the bowl with the leeks.
To the bowl of leeks and zucchini, add the rice, mint, dill, scrambled "egg" mix, soy feta, salt and pepper. Mix well to combine. </div><div><br /></div><div>Grease a 9 x 9 baking dish, then pour the mixture into the dish. Smooth over with a spatula, then bake until golden brown and set, about 35-40 minutes. To serve, let it set for about 5 minutes, then cut into squares and serve while still warm. </div><div><span style="font-weight: bold;"><br /></span></div><div><span style="font-weight: bold;">Basic Scrambled “Eggs” Mix</span></div><div><ul><li>1 12 oz package Soft Silken Tofu</li><li>1 12 oz package Extra Firm Silken Tofu</li><li>1/4 cup Vegan Heavy Cream</li><li>3/4 cup "Egg" Mix (recipe follows)</li><li>1 TBSP Mellow White Miso Paste dissolved in 1 TBSP Hot Water</li><li>Dash of Garlic Powder</li><li>Dash of Turmeric</li><li>Dash of Yellow Mustard Powder</li><li>2 dashes of Curry Powder</li><li>1 1/2 Black Himalayan Salt, to taste</li><li>About 1 TBSP Vegan Orange Food Coloring (optional, for color)</li></ul>Blend all of the above ingredients in a food processor . Taste for salt. </div><div><span style="font-weight: bold;"><br /></span></div><div><span style="font-weight: bold;">To make the "Egg" Mix...</span></div><div>Reminder: If you can but Vegan Liquid Egg Mix, you can cut out this whole step.<br /><ul><li>1/3 cup Raw Walnut Pieces</li><li>1/3 cup Raw Cashew Pieces</li><li>3 TBSP Raw Sunflower Seeds</li><li>1/4 cup Roasted Sesame Seeds</li><li>1/4 cup Nutritional Yeast</li><li>2-3 tsp Kosher Salt</li><li>Dash of Garlic Powder</li><li>Dash of Turmeric</li><li>Dash of Yellow Mustard Powder</li></ul>
Blend all the ingredients together in a food processor until the just start to stick together. It should smell/taste "eggy" to you when you're finished. Omit the last 3 ingredients to make a bitchin' Parmesan substitute. Also great when sprinkled on tofu when making a scramble.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com8tag:blogger.com,1999:blog-2432691725556408400.post-8459980378283108742010-09-14T23:19:00.002-07:002022-09-22T06:48:38.574-07:00Vegan Chorizo, Pasilla Pepper & Veggie Quesadilla with Cilantro Creme Fraichè <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqezDxw3PEr7x7qQZAmhHEV2U8uzcitzmz4-aSpH037lxKhbElr9isBraGXsd_D3JTD7R-j5dmZhE3x5u5xr9EGZAKrbqT7VvFJ4ze86H6P_Zs37fNiQQPXpSxcGA3ek5snl1nR_jyfk/s1600/IMG_4560.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517021575948070930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqezDxw3PEr7x7qQZAmhHEV2U8uzcitzmz4-aSpH037lxKhbElr9isBraGXsd_D3JTD7R-j5dmZhE3x5u5xr9EGZAKrbqT7VvFJ4ze86H6P_Zs37fNiQQPXpSxcGA3ek5snl1nR_jyfk/s400/IMG_4560.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
I believe that the majority of my readers are under the impression that I must eat like a gourmand on a daily basis. Let me dispel this notion immediately: I am one very apathetic home chef. For tonight's dinner, I threw some <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ramen</span> noodles, mushrooms, spinach, vegan chicken and no-chicken broth base into a pot, and called it a night. It took about ten minutes to prepare, and my lazy ass is completely satisfied. <div><br /></div><div>If I made a cookbook of what I actually ate on a daily basis, I think I'd sell about 10 copies. Scratch that. I'd probably sell <i>more</i> copies because it takes a certain level of crazy to create what I do. When I write recipes, I not only think outside the box, but outside what's considered "appropriate" for a trained professional chef. I have no training besides what I've read in books. I let my palate do the talking, and don't worry about what is or isn't a "proper" technique flavor profile. </div><div><br /></div><div>While I don't tend to receive complaints nor constructive criticism from recipe testers, I hear that my recipes seem just a tad overwhelming. I promise that my book will break everything down in to easy, step-by-step processes. I've also made sure to include <i>plenty </i>of shortcuts by providing life-hacks to prepping process.
</div><div><br /></div><div>The recipe I'm posting today is one of my more simple ones, that way I don't have to listen to you all bitch about it...<span class="blsp-spelling-error" id="SPELLING_ERROR_1">hehe,</span> how I kid. The only thing I'll allow you to bitch about the fact is that Whitey <span class="blsp-spelling-error" id="SPELLING_ERROR_2">McWhiteGirl</span> is making a decent attempt to create an authentic Mexican recipe.
Ironically, I threw this creation together with way less forethought than many of my other recipes. I believe it's one of my better ones. It was 100% brought to you by "what do I have lying around the house that I can throw together", or what my grandpa would affectionately call a "Garbage Can Recipe". My roommates and I really enjoyed it, and hopefully, so will you. </div><div><br /></div><div>Oh, and one last thing. I've created a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Facebook</span> page for my book, "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Veganize</span> This!". On the left hand sidebar, you can click a pretty little link that will allow you to "Like" the book on <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Facebook</span>. So get your mouse in gear and show me some <span class="blsp-spelling-error" id="SPELLING_ERROR_6">lovin</span>'. Have a great week!</div><div><br />
<div style="text-align: center;"><b>Chorizo & Pasilla Quesadilla with White Soy Sauce-Glazed Vegetables & Cilantro Creme Fraiche</b></div>
<ul><li>2 TBSP Canola Oil</li><li>4 cloves Garlic, minced</li><li>1 White Onion, chopped</li><li>1 14 oz can Chickpeas, drained and rinsed</li><li>12 oz package of Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Chorizo</span> (I used Yves)</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Pasilla</span> Chile Pepper, seeded and finely chopped</li><li>4 cups chopped Kale (any type)</li><li>2 TBSP White Soy Sauce</li><li>Salt and Pepper, to taste</li><li>2 cups Vegan Cheddar Cheese, shredded</li><li>4 Large (Burrito Size) tortillas</li><li>Cooking Oil or Vegan Butter, for greasing pan</li></ul>
In a large skillet over medium high heat, heat the canola oil. Add the onions to the pan, and sauté translucent but not browned.</div><div>Add the minced garlic to the pan, and sauté an additional minute.</div><div><br /></div><div>Next, add in the chickpeas, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">chorizo</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_14">pasilla</span> pepper to the pan. Sauté until the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">chorizo</span> is browned, the chickpeas are cooked and the pepper is softened. </div><div><br /></div><div>Add the white soy sauce to the pan to <span class="blsp-spelling-error" id="SPELLING_ERROR_16">deglaze</span>, then stir in the kale and sauté until wilted. </div><div><br /></div><div>Taste to see if salt or pepper is needed, then remove the pan from heat and set aside. </div><div><br /></div><div>Take your tortillas, and add equal amounts of the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">chorizo</span> mixture to one half of the tortilla. Spread the mixture out evenly over half the tortilla. Sprinkle 1/4 cup (or more -- fuck it up because <i>YOLO</i>) of the vegan cheddar over the filling on each tortilla, then fold the tortilla over to make a sandwich. </div><div><br /></div><div>You have a few options for cooking the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">quesadilla</span>. One is to cook it in a skillet on your stove, you can use a sandwich press (Foreman Grill-type device), a flat top grill/griddle pan or air fryer. If using any method except the sandwich press, I like to use a <a href="https://www.amazon.com/Cuisinart-CGPR-221-Cast-Grill-Press/dp/B005TGY0ME/ref=sr_1_3?crid=33YM8EAHZMKY5&keywords=cast%2Biron%2Bpress&qid=1663852940&sprefix=cast%2Biron%2Bpress%2Caps%2C102&sr=8-3&th=1">cast iron grill press</a>. It works a lot of magic, and you can use them for making paninis, quesadillas etc. </div><div><br /></div><div>If you're cooking stove top, grease your sauté or grill pan with a little oil or vegan butter, and heat the pan over medium-high heat. Be careful, bitches. Don't burn your cooking oil/butter. </div><div><br /></div><div>Cook the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">quesadillas</span> one at a time for about 4 minutes on each side, or until all the cheese is completely melted.
If you're cooking on a Foreman Grill, cook the <span class="blsp-spelling-error" id="SPELLING_ERROR_20">quesadillas</span> individually until the cheese has fully melted and the tortilla is brown. If you're lucky enough to have a flat top grill pan or flat top grill, make as many as you can at once.</div><div><br /></div><div>Cut the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">quesadillas</span> into 4 slices, then serve immediately garnished with Cilantro Creme <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Fraiche</span>. These also taste great with <span class="blsp-spelling-error" id="SPELLING_ERROR_23">pico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">gallo</span> salsa & guacamole.</div><div><br />
<div style="text-align: center;"><span style="font-weight: bold;">Cilantro Creme <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Fraiche</span></span>
</div>
<ul><li>2/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Vegan Heavy Cream</span> (or sub 2/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Plain Nondairy Milk</span> mixed with 1 TBSP White Vinegar)</li><li>1/3 cup Plain Vegan Yogurt</li><li>1 small bunch Cilantro, finely diced</li></ul>Mix the <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Heavy Cream</span> and plain soy yogurt together well, and leave out <span class="blsp-spelling-error" id="SPELLING_ERROR_30">un</span>-refrigerated for 12 hours. Yes, you read that correctly. It won't kill you...I promise.
Stick in the refrigerator until just before you're ready to make the <span class="blsp-spelling-error" id="SPELLING_ERROR_31">quesadillas</span>.
Remove from the refrigerator, stir in the cilantro, the place back in the refrigerator until you're ready to eat.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com9tag:blogger.com,1999:blog-2432691725556408400.post-15431557076875670402010-09-08T07:55:00.000-07:002022-09-12T09:29:09.657-07:00Chipotle & Black Pepper-Crusted Vegan Steak Sandwiches with Cheddar, Heirloom Tomato Horseradish Aioli & Watercress<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GQQM9l3ZSD1Ke1J1Af4TesQX-wsCIhXPhfK8gwXvjtOMjSb9W6jYlNyjY5JIBrksv06hjjG9AooY6IvxZiNb7eYuN_gniW61HNeAb-lItvGkLi2mKiDh0ujVdwSKpbbqafc_N5pWrG4/s1600/IMG_4343.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514556758070725234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GQQM9l3ZSD1Ke1J1Af4TesQX-wsCIhXPhfK8gwXvjtOMjSb9W6jYlNyjY5JIBrksv06hjjG9AooY6IvxZiNb7eYuN_gniW61HNeAb-lItvGkLi2mKiDh0ujVdwSKpbbqafc_N5pWrG4/s400/IMG_4343.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>This past week, my vegan-fueled, powerhouse immune system was defeated by some unknown virus. My throat was sore, my cough was strong and there was more mucus coming out of my body than I knew it could produce. I had "bear head*" for over two days, and couldn't leave my bed for almost three. I know I'm extremely ill when I can't even think about food. That's my biggest red flag. I couldn't even crack open a cookbook without growing queasy. I will hopefully never again cross paths with that violent flu. <div><br /></div><div>I'm not used to falling sick. It's been almost two years since any illness pervaded my tiger-like immune system, and I am one crabby motherfucker when I'm sick. I couldn't cry out for anyone around to bring me tea and lozenges because my roommates were equally as ill as I. I'm thanking the universe that I have my own bathroom. The only things any of us could do were lay in separate rooms and whine in between coughing fits. I'm sure it would have been quite a scene. </div><div><br /></div><div>I used to fake sick all the time as a kiddo, and I was downright GREAT at it. Most kids just stick a thermometer under a lamp and call it a day. Not me. I pulled out all the stops. I would lay a hot water bottle underneath my neck and head to raise my temperature, then hide it the second my mom came in to check my fever. It reliably raised my core body temperature to 99.5F or higher. I perfected the fake sneeze as an art-form unto itself. And, (this is gross...I know) I could make it seem like I'd thrown up in bed by chewing a bunch of food and spitting it on the comforter. I was one crazy 8-year-old. </div><div><br /></div><div>Instead of seeing myself as a young slacker, I like to think my "sick days" at home were true lessons in Method Acting. By proxy, I also learned how to keep the house tidy once everyone left the house. It's all about the light you shed on a situation.
Gross childhood stories aside, I'm back on my feet and back in my kitchen. </div><div><br /></div><div>For this sandwich, I used the new, stretchy Teese Cheddar, but I'm going to be an ass and recommend using Daiya instead. I just like the taste so much better.
Happy belated Labor Day! </div><div><br /></div><div> *(You've seen the commercials where the guy wearing the bear head represents that disconnected feeling, right? Alright. Maybe I just like the term "Bear Head".</div><div><br /><div style="text-align: center;"><b> Chipotle & Black Pepper-Crusted Vegan Steak Sandwiches with Cheddar, Heirloom Tomato Horseradish Aioli & Watercress</b></div><ul><li>1 batch of <a href="http://jennshaggy.blogspot.com/2010/02/vegan-sonic-frito-chili-cheese-wrap.html">Beef Style Seitan</a>, made in 1 large piece</li><li>Canola Oil, for rubbing "Steak"</li><li>Kosher Salt, for seasoning</li><li>1 1/2 TBSP Freshly Cracked Black Pepper</li><li>1 1/2 TBSP Dried Chipotle Pepper, ground</li><li>4 Sandwich Rolls, halved and toasted</li><li>8 Slices of Vegan Cheddar Cheese
</li><li>Heirloom Tomato Horseradish Mayo (Recipe Follows)</li><li>1 bunch of Watercress</li></ul>
Heat your grill, grill pan or skillet over high heat. Rub the big piece of Beef Style Seitan with the canola oil, then rub well with salt, pepper and ground chipotle. Grill the "Steak" on both sides until slightly charred, about 4 minutes per side. Remove from the grill or pan and set aside to cool for 4 minutes. Slice into 1/4 inch thick slices.
Place two slices of "Cheddar" on the bottom of each sandwich roll, the place an equal amount of "Steak" atop the "Cheddar". Wrap each sandwich tightly with foil, then place back on the grill or pan for 1 minute on each side. Remove the sandwich from the heat and unwrap it, the add the Heirloom Tomato Horseradish Mayo and watercress to the sandwich. Serve.</div><div><br />
<div style="text-align: center;"><span style="font-weight: bold;">Heirloom Tomato Horseradish Aioli</span></div>
<ul><li>1 large Heirloom Tomato, seeded</li><li>1 cup Vegan Mayo</li><li>1 TBSP Whole Grain Mustard</li><li>2 TBSP Horseradish, drained</li><li>Salt and Pepper, to taste</li></ul>
Using a food processor, puree all of the ingredients except the salt and pepper until fully whipped/blended. Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes before serving.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com9tag:blogger.com,1999:blog-2432691725556408400.post-83413071491769214592010-08-24T06:46:00.001-07:002022-09-12T09:26:40.804-07:00Vegan Turkey, Tarragon & Mascarpone Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8bw3n9rKL9AsgGUU0C_Ohx99XUaOzyclN0DGVsPcGmMZifG-AagDRnJzd6pFWmwFj1FUiRe8edKtpbe8YwUEs0Zq31vJafO5DQNLt8HeOXtB1CLDEPt9BfSuSMHy3gI2nbzgj7Ejfv0/s1600/IMG_4278.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508973239505822066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8bw3n9rKL9AsgGUU0C_Ohx99XUaOzyclN0DGVsPcGmMZifG-AagDRnJzd6pFWmwFj1FUiRe8edKtpbe8YwUEs0Zq31vJafO5DQNLt8HeOXtB1CLDEPt9BfSuSMHy3gI2nbzgj7Ejfv0/s400/IMG_4278.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
There's something about being "stuck" in the Valley that's opening my creative doors. True, I also feel like I should run out, bleach my hair, get a nice set of fake tits and some <span class="blsp-spelling-error" id="SPELLING_ERROR_0">microdermabrasion</span>, but that's just an urge I'll have to resist. <div><br /></div><div>Newly reawakened creative streak aside, I quickly realized this isn't the place I'm meant to live. I've been here just a few weeks, and I'm already grieving the city. I miss waking up to the smell of debatable, unpleasant aromas and my old neighbor's burned french toast. I miss being able to walk to Whole Foods and 7-Eleven. I miss my <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gayborhood, a</span>nd I'm contractually stuck here for a year. </div><div><br /></div><div>Just to placate my longing for my old life, I stopped by my old apartment last night and smoked some hash. No, I didn't break in. I helped my landlord find the new tenant, so it was only 65% awkward. It made me feel a little better. I guess this means I'll have to cook a shit load to take my mind elsewhere, or sharpen my contract negotiation skills. </div><div><br /></div><div>I'm comprising my second cookbook of recipes far less complex than the first. I'll let you in on a cheat code: The recipes in the first book aren't complex unless you want to make the components also available at a store. Several of the recipes have a lot of steps from start to finish. Making the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">seitan</span> is what I fear will overwhelm readers the most, but it truly is so simple once you try it. </div><div><br /></div><div>Yes, I use a lot of ingredients in the broths. Deal with it. It's what makes my faux meats taste authentic. I just got sassy there for a minute. Sincerest apologies. </div><div><br /></div><div>What I like so much about this recipe is that, aside from making the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">seitan</span>, it's really simple to throw together. Doing the prep in advance makes it even easier. One really great hack to know:</div><div><br /></div><div>If you're too lazy to make the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">seitan</span>, just go out and buy a pound of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Vegan</span> chicken breasts to use. The recipe will be (almost) as great. You can also use frozen broccoli (thawed and drained, of course) to skip the whole blanching step. Definitely try to locate the Dr. Cow cheese for making the sauce, though. One package of it grated over the lasagna with a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Microplane</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">zester</span> will yield way more than you need for the recipe, so grate carefully.</div><div><br /><div style="text-align: center;"><b>Vegan Turkey, Tarragon & Mascarpone Lasagna</b></div><span style="font-weight: bold;"><div><span style="font-weight: bold;"><br /></span></div>For the Lasagna</span>...
<ul><li>2 TBSP Extra Virgin Olive Oil</li><li>1 Onion, chopped</li><li>3 cloves Garlic, minced</li><li>1 batch of Vegan Turkey, minced</li><li>1 batch of Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Mascarpone</span> (recipe follows, or sub Vegan Ricotta/Cottage Cheese)</li><li>3 TBSP Fresh Tarragon, chopped</li><li>Salt and Pepper, to taste</li><li>3/4 lb Broccoli Florets, broken into bite size pieces</li><li>1 lb No Bake Lasagna Noodles</li><li>2 cups Vegan Mozzarella, finely grated</li><li>Olive Oil or Vegan Butter, for greasing baking dish</li></ul>
<span style="font-weight: bold;">For the Sauce...</span>
<ul><li>1/4 cup Vegan Margarine</li><li>2 TBSP Unbleached White Flour</li><li>2 1/2 cups Unflavored Non Dairy Milk</li><li>2/3 cup Dr Cows Tree Nut Cheese or Vegan Parmesan, finely grated</li><li>Salt and Pepper, to taste</li></ul></div><div><br /></div><div>Heat the olive oil in a large skillet over medium-high heat, then sauté the onion and garlic until softened but not browned. </div><div><br /></div><div>Add in the minced vegan turkey, turn the heat to high and sauté for about 5 minutes longer. </div><div><br /></div><div>Remove the pan from heat, then stir in the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mascarpone</span> and tarragon. Season with salt and pepper to taste.
</div><div><br /></div><div>Preheat your oven to 350 F. </div><div><br /></div><div>If using frozen broccoli, skip this next step:</div><div>Bring a large pot of salted water to a boil, then blanch the broccoli for 1 minute. Drain in a colander over the sink, then immediately rinse with cold water. Drain well and set aside. </div><div><br /></div><div>Resume here:</div><div>Once broccoli is cool to the touch (or thawed and drained), chop into smaller pieces.</div><div><br /></div><div>In a medium saucepan, melt the vegan margarine over medium-high heat. Stir in the flour and cook for one minute, stirring constantly. Remove the pan from heat, then gradually whisk in the non-dairy milk. Return the pan to heat and bring to a slow boil, stirring constantly. Simmer for 1 minute, then whisk in the Dr Cow (Vegan Parmesan) Cheese. </div><div><br /></div><div>Season with salt & pepper to taste. </div><div><br /></div><div>To assemble the lasagna, grease a 9 x 13 baking dish, then spread a thin layer of sauce on the bottom. Assemble the rest in the following order: </div><div> 1) Layer of Noodles </div><div>2) Layer of "Turkey" </div><div>3) Layer of Broccoli </div><div>4) Layer of Mascarpone </div><div>5) Layer of Mozzarella</div><div>6) Layer of Sauce</div><div>Repeat the layers once to twice more, depending on how thick you make the layers. Just make sure you put an even layer of Sauce and Mozarella on top for cooking the no-bake Lasagna noodles. Finish with a sprinkle of fresh tarragon for garnish, if desired. </div><div><br /></div><div>Cover well with foil, and Bake in the preheated oven for 30 minutes. Remove the foil, and carefully bake another 10-20 minutes depending on your oven's power and altitude. Don't let it out of your sight for too long once the foil is off.
<div style="text-align: center;"><span style="font-weight: bold;">Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Mascarpone</span> </span>
</div>
<ul><li>1 package <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Mori</span>-Nu® Silken Soft Tofu </li><li>1/8 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Vegan Heavy Whipping Cream</span></li><li>1/4th tsp Unbleached Sugar </li></ul>
A stand mixer with a whisk attachment is ideal for this, but a strong arm and a whisk will do the job as well. Combine ingredients in a stand mixer, and whisk together on the highest setting possible (the setting that <span class="blsp-spelling-error" id="SPELLING_ERROR_15">doesn't</span> leave you covered in tofu chunks), and mix until light and creamy. Chill until ready to use.</div><div><br />
<div style="text-align: center;"><span style="font-weight: bold;">Vegan Turkey Recipe</span>
</div>
<span style="font-weight: bold;">Vegan Turkey Dough</span>
<ul><li>1 cup Vital Wheat Gluten</li><li>1/3 cup No Chicken Broth</li><li>1/3 cup White Ale</li><li>1/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Vegan Heavy Cream</span></li></ul>
<span style="font-weight: bold;">For the Broth...</span>
<ul><li>4 cups prepared Better Than Bouillon's No Chicken Broth</li><li>2 cups Low Sodium Vegetable Stock</li><li>1 cup of Dry White Wine (I used Chardonnay to mimic texture)</li><li>1/2 can of Light Ale</li><li>1 1/4 cup Vegan Heavy Cream</li><li>1 TBSP Lemon Juice</li><li>1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Mirin</span></li><li>1 tsp Onion Powder </li><li>1 tsp Garlic Powder </li><li>1/2 tsp Yellow Mustard Powder</li><li>2 Bay Leaves </li><li>2 Stalk of Celery, sliced</li><li>1 TBSP Mellow White <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Miso</span> Paste</li></ul>
Combine all of the broth ingredients EXCEPT the mellow white <span class="blsp-spelling-error" id="SPELLING_ERROR_20">miso</span> paste in a very large stock pot. Bring to a boil, then add the mellow white <span class="blsp-spelling-error" id="SPELLING_ERROR_21">miso</span> paste and stir until dissolved.
Whisk together the liquids for the dough (No Chicken Broth, White Ale and <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Heavy Cream</span>).</div><div><br /></div><div>In a large mixing bowl, separately mix the dry ingredients with the vital wheat gluten, and knead until it’s completely mixed. </div><div><br /></div><div>Squeeze out any excess liquid.</div><div><br /></div><div>Now is your time to shape the seitan dough before cooking it depending which recipe you're making.</div><div><br /></div><div>You can shape into one large "loaf", flatten the dough into a circle use a paring knife or kitchen shears to cut into four pie wedge “Turkey Breast” shaped pieces, etc. </div><div><br /></div><div>Drop the shaped dough into the pot of boiling broth, reduce heat to medium-low (or low if you have a great stovetop) and cover the pot with a lid. </div><div><br /></div><div>Let the <span class="blsp-spelling-error" id="SPELLING_ERROR_23">seitan</span> simmer for about an hour, stirring gently every 10-15 minutes. </div><div><br /></div><div>Cooking time will depend on the size of your dough pieces. Use your gut to know when it's done. One large piece will take about an hour, smaller pieces take about 20-35 minutes as long as the broth head is reduced and covered once the dough is dropped in. </div><div><br /></div><div>When its done cooking, drain the Turkey <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Seitan</span> well. Place the pieces (or piece) of <span class="blsp-spelling-error" id="SPELLING_ERROR_25">seitan</span> on top of a drying rack, then allow it to drain for a few hours to achieve a little of the "dry" element that real turkey has.
Use as directed in any of my vegan turkey recipes, or substitute for real turkey in one of your favorites!</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com11tag:blogger.com,1999:blog-2432691725556408400.post-9416251770806507732010-08-13T16:04:00.000-07:002022-09-22T06:56:04.487-07:00Vegan Marcona Almond & Sun-Dried Tomato Baked Ziti + Sage Ricotta and Mini Meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_0_q3JR91WlblSsFHbJPR6-kczq33E4fW_YzNu2fmy_kqeLfMmkHSKcjxAiyxNDfsv2V2grpzIRFsXRY9YP1p4NjqavB6Yn-KXUvAqZkZBmFw7byo5wUFis6SkzXc28j6brWUpkQOwo/s1600/IMG_2424.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5505034542965631090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_0_q3JR91WlblSsFHbJPR6-kczq33E4fW_YzNu2fmy_kqeLfMmkHSKcjxAiyxNDfsv2V2grpzIRFsXRY9YP1p4NjqavB6Yn-KXUvAqZkZBmFw7byo5wUFis6SkzXc28j6brWUpkQOwo/s400/IMG_2424.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I hate moving more than I hate the meat processing industry. The older I get, the more I've acquired, resulting in the most pain-in-the-ass move yet. The worst part is that my kitchen is in boxes, and I'm reduced to ordering take-out or making a simple stir <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fry in a <i>sauce pan</i></span>. My steadfast optimism and sense of humor thankfully step in as my best coping mechanisms. I have a good laugh realizing my kitchen required more boxes than any other room in my apartment. At least it'll be all over on Monday, and I can return to my typical schedule of tenacious recipe writing + cooking. <div><br /></div><div>I really have nothing to truly complain about. The new home is fantastic. Did I mention I have my own washer and dryer that DO NOT require quarters? Instant orgasm when I discovered that. I also finally have a yard where I can garden and my pup, Izzy, can run free. I know this stressful moment is fleeting, and will end the second I'm (mostly) unpacked. </div><div><br /></div><div>Also, news flash: I have a real grill! I am so effing excited to just move and not have my life in two places.</div><div><br /></div><div>Overall, life's been great. I'm planning a trip to one of my favorite vegan cities: Portland. I plan to eat everything in my path while drinking pints of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">PDX's</span> amazing craft beers. The best part about the trip is that I'm driving there. Road trips are at the top of my "Favorite Things" list (yes, Raindrops on Roses also made the list). I couldn't be more stoked to get out of LA after a move requiring me to bounce around the city like a pingpong ball. </div><div><br /></div><div>As a teenager, I went on countless road trips both with my best friend and alone. Road trips or long drives by myself are also a part of my Coping-Mechanism arsenal. My favorite trip was an extended "Life On The Road" experience that ultimately landed me in rehab for "drugs" that are now legal. Quite the adventure, indeed. I'm looking very forward to 16 hours in a car with my friends, the music blasting and the countryside surrounding me.
On to the food... </div><div><br /></div><div>Baked <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ziti</span> was one of my all-time favorite childhood comfort foods. I had to <span class="blsp-spelling-error" id="SPELLING_ERROR_3">snazz</span> it up a bit for the sake of my ego, but this dish is great when you're craving something hearty and delicious. Give it a whirl...you won't be sorry. You can substitute pre-made vegan meatballs to cut the prep time down by 75%.</div><div><br /></div><div>Have a great week!</div><div><br /></div><div><div style="text-align: center;"><span style="font-weight: bold;">V</span><span style="text-align: left;"><b>egan Marcona Almond & Sun-Dried Tomato Baked Ziti + Sage Ricotta and Mini Meatballs</b></span></div>
<ul><li>3 cloves Garlic</li><li>2/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Marcona</span> Almonds, roasted</li><li>Canola Oil, enough for coating Almonds</li><li>8 oz jar of Sun Dried Tomatoes packed in oil, drained well </li><li>1/4 cup Fresh Sage Leaves, loosely packed</li><li>1/2 cup Dr Cows Aged Cashew Cheese (any flavor), finely grated or Vegan Parmesan</li><li>1/3 cup Olive Oil, plus more for "<span class="blsp-spelling-error" id="SPELLING_ERROR_7">de</span>-sticking" pasta</li><li>1 batch of Vegan Ricotta</li><li>2 1/2 cups Vegan Mozzarella, finely grated</li><li>3 cups Marinara Sauce</li><li>Salt and Pepper, to taste</li><li>1 batch of Vegan Meatballs (recipe follows), made 1-2 cm wide instead of full size, or substitute packaged Vegan Meatballs</li><li>1 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Ziti</span> Pasta Noodles</li></ul>
Preheat your oven to 350 degrees F.
Cook the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Ziti</span> in a large pot of salted, boiling water until just <span class="blsp-spelling-error" id="SPELLING_ERROR_10">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Dente</span>. Drain well, toss with a bit of olive oil to prevent sticking, then set aside. </div><div><br /></div><div>Cover a baking sheet with aluminum foil, then spread the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Marcona</span> almonds out evenly on the foil. Drizzle a bit of canola oil over the almonds, then roll them around to coat fully. Bake for 7-10 minutes, until beginning to brown, then set the pan aside so the almonds can cool. Once they are cool enough to handle, move on to making the "ricotta". </div><div><br /></div><div>Using a food processor or blender, first blend the garlic and almonds until finely chopped. Add the "ricotta", sun dried tomatoes, sage, Dr. Cow (or "Parmesan"), and a touch of salt and pepper to the food processor. Turn on the machine, and while it's running, pour the olive oil in and allow the ingredients to blend until fully combined. </div><div><br /></div><div>Scrape the sides of the blender or food processor down once or twice during the blending process. </div><div><br /></div><div>Turn the oven up to 375 degrees. </div><div><br /></div><div>In a large bowl, toss together the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Ziti</span>, half of the miniature meatballs, 2 cups of the marinara sauce, half of the vegan mozzarella, and "ricotta", then pour the mixture into a casserole dish. Cover the pasta mixture with the remaining marinara sauce, remaining miniature meatballs and remaining "mozzarella". </div><div><br /></div><div>Cover with foil, and bake in the preheated oven for about 20 minutes until completely heated through. Remove the foil, and bake until fully the cheese slightly browns, then turn on the broiler and broil until the "cheese" is brown and bubbly. </div><div><br /></div><div>Allow to cool before serving.</div><div><br />
<div style="text-align: center;"><span style="font-weight: bold;">Vegan Meatballs </span>
</div>
<span style="font-weight: bold;">"Meatball" <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Seitan</span> Dough: </span>
<ul><li>1 1/2 cups Arrowhead Mills® Vital Wheat Gluten </li><li>1 1/2 cups Water mixed with 1 1/2 tsp Better Than Bouillon® No Beef Base </li><li>2 TBSP <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Vegan Heavy Cream and 1/3 cup Heavy Cream (separated)</span></li><li>1/3 cup Breadcrumbs </li><li>1/4 cup Wheat Germ </li><li>3 "Flax Eggs" (6 TBSP finely ground Golden Flax Seed mixed w/ 6 TBSP Water) </li><li>1/4 cup Vegan Parmesan </li><li>3 Garlic Cloves, minced </li><li>1 tsp dried oregano </li><li>1 1/2 tsp of dried parsley</li><li>1 TBSP Vegan Butter</li></ul>
<span style="font-weight: bold;">"Meatball" <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Seitan</span> Broth: </span>
<ul><li>7 cups prepared Better Than Bouillon® No Beef Broth </li><li>6 dried <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Shitake</span> Mushrooms re-hydrated in 1 cup Water </li><li>1/8 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Tamari</span> </li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Portobello</span> Mushroom Cap, chopped </li><li>1 TBSP Garlic Powder </li><li>2 tsp Onion Powder </li><li>2 Bay Leaves </li></ul>
Okay. First, make sure you re-hydrate your dried <span class="blsp-spelling-error" id="SPELLING_ERROR_21">shitakes</span> in the 1 cup of water 1/2 hour prior to making the "Beef" dough. Don't discard the water once they're hydrated. </div><div><br /></div><div>Using a stand mixer (if you have one...by hand, if not), mix together vital wheat gluten, water/bouillon and the first 2 TBSP of <span class="blsp-spelling-error" id="SPELLING_ERROR_22">heavy cream</span> well. Set aside. </div><div><br /></div><div>In a large pot, bring all of the "Meatball" Broth ingredients to a boil. </div><div><br /></div><div>Take the "Meatball" dough and break off little pieces, dropping them into the boiling broth until all the dough has been used. Cover, reduce heat to a simmer, and let cook for 1 hour. Stir every ten
minutes or so.
Remove from heat, and place a strainer in the sink, and pour the contents of the pot into a strainer. Remove the bay leaves, then let the <span class="blsp-spelling-error" id="SPELLING_ERROR_23">seitan</span> and mushrooms cool to room temperature. </div><div><br /></div><div>Once cool enough to touch, use a food processor to grind up the <span class="blsp-spelling-error" id="SPELLING_ERROR_24">seitan</span> and mushrooms until it's a very fine texture.
In a small skillet over medium-high heat, melt the first tablespoon of vegan margarine and <span class="blsp-spelling-error" id="SPELLING_ERROR_25">sauté</span> the minced garlic for about 30 seconds. Add the garlic, oregano and parsley to the ground <span class="blsp-spelling-error" id="SPELLING_ERROR_26">seitan</span>, and mix in well. <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Sauté</span> for 2-3 minutes, then remove from heat and set aside to cool. </div><div><br /></div><div>Once cool enough to touch, move the ground <span class="blsp-spelling-error" id="SPELLING_ERROR_28">seitan</span> mixture to a large bowl, then add in the flax egg, <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Vegan Heavy Cream</span>, breadcrumbs, vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_30">parmesan</span> and wheat germ. Use your hands to mix well.
<span class="blsp-spelling-error" id="SPELLING_ERROR_31">Pre</span>-heat your oven to 350 degrees and grease a baking sheet.
Form the mixture into 1/2 inch balls, then bake in the oven until brown and warmed through, about 15-20 minutes.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com7tag:blogger.com,1999:blog-2432691725556408400.post-82465607456532876042010-08-02T13:05:00.000-07:002022-09-11T11:36:44.961-07:00Cracked Coriander Seed and Chai Tea-Rubbed Vegan Steak Lo Mein<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5coCmvYsBVIXlZiR6T2TVf5vO1zXc4sqnEiXPseDBAyT_b2sRCjAdJ1av6HeKdRwAXZRC1IPB5Q3vR0ndOpj9qP_s8l_9MBlldcxICgjAq7tQVoB5DEiQs8zsah4GtMVvpwRMlUidds/s1600/IMG_3196.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5500906383170234482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5coCmvYsBVIXlZiR6T2TVf5vO1zXc4sqnEiXPseDBAyT_b2sRCjAdJ1av6HeKdRwAXZRC1IPB5Q3vR0ndOpj9qP_s8l_9MBlldcxICgjAq7tQVoB5DEiQs8zsah4GtMVvpwRMlUidds/s400/IMG_3196.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
I'm turning into mutha' fuckin' June Cleaver. I'm leaving the LA city limits and moving to...<div><br /></div><div>a house in The Valley. That's right. The San Fernando Valley. Have I lost my mind? No. I've been trying to find it since '97. Hit me up here if it unearths itself. I've been living deep in the concrete jungle for a bit too long. I'll finally have a yard where I can garden my little ass off. I've been having wet dreams about harvesting my own kale, tomatoes and basil for years. Just the mere thought makes me tingly all over.
The one thing I severely dislike about moving, aside from all the chaos, is the fact that I can't cook while my kitchen's in boxes. </div><div><br /></div><div>I'm left with no other options except to order *shudders* delivery. I know, I know. I'm a lucky bastard to live in a city where vegan delivery options are aplenty. I'm such a dweeb about needing to reap the rewards of cooking my own dinner, though. What have I been up to lately besides packing? Well, I've taken a recent liking to the show, Weeds (*gasp*...I know this may be a shocker). Jenn aka Stoney McPoterstein has never watched Weeds? Nope, I'd never seen it before. I've plowed through seasons 1 and 2 so far, and I'd also like to plow through Mary Louise Parker. DAMN. She's fine AF. </div><div><br /></div><div>All my former pot dealers had names like "Blitz" or "Lo Down", and were built either like line backers or Shaggy from Scooby Doo. Lucky me.
I'm don't see the good-crazy in my life dying down any time soon, so I'm glad I can leave you with this tasty masterpiece.</div><div><br />
<div style="text-align: center;"><span style="font-weight: bold;">Cracked Coriander Seed and Chai Tea-Rubbed Vegan Steak Lo Mein</span>
</div><div style="text-align: center;"><span style="font-weight: bold;"><br /></span></div>
<span style="font-weight: bold;">For the Steak:</span>
<ul><li>1 batch of <a href="http://jennshaggy.blogspot.com/2010/02/vegan-sonic-frito-chili-cheese-wrap.html">Vegan Beef Style Seitan</a> (about 6 "Steaks")</li><li>Light Sesame Oil, enough for coating "Steaks"</li><li>1/4 cup Chai Tea Leaves, finely ground</li><li>1 TBSP Coriander Seeds, cracked in a pepper grinder</li><li>1/2 TBSP ground White Pepper</li><li>Sea Salt</li></ul>
In a small bowl, combine the ground chai tea leaves, cracked coriander seeds and white pepper well.
Lightly coat each "steak" with a bit of sesame oil, then sprinkle with a touch of salt. Rub each "steak" with an equal amount of the tea leaf/coriander blend, then set aside.
Oil a grill pan or large saute pan well, then heat the pan until it's hot and ready. Grill the "steaks" on each side for about 4-5 minutes until browned and cooked through, then remove from pan and set aside to cool.
Once cool enough to handle, slice the steaks on a bias into this slices, then set aside until the Lo Mein is finished.
<span style="font-weight: bold;">For the Lo Mein</span>:
<ul><li>1 lb Spaghetti or Soba Noodles</li><li>1/2 cup Seasoned Rice Vinegar</li><li>2 cloves Garlic, minced</li><li>1/2 tsp Ground Ginger</li><li>1/4 cup Light Soy Sauce</li><li>2 TBSP Canola (or Vegetable) Oil</li><li>2 cups small Broccoli Florets</li><li>1 lb White Button Mushrooms, sliced</li><li>1 large Onion, largely chopped</li><li>1 cup Sugar Snap Peas</li><li>1 cup prepared Better Than Bouillon's No Beef Broth, chilled in the refrigerator until cold</li><li>2 TBSP Cornstarch</li><li>1/4 cup Fresh Cilantro Leaves</li><li>1 tsp Dark Sesame Oil</li><li>1 batch of Cracked Coriander Seed and Chai Tea-Rubbed Steak Strips (above)</li><li>Black Sesame Seeds</li></ul>
Bring a large pot of salted water to a boil, and cook noodles until just al Dente. Drain well, toss with a touch of canola oil, and set aside.
In a medium-sized bowl, combine the seasoned rice vinegar, garlic, ground ginger, and soy sauce. Set aside.
Heat the 2 TBSP of canola oil in a large wok until hot, then add the rice vinegar mixture and broccoli. Stir fry for 2 minutes, then add the mushrooms, onions and snap peas and saute until tender.
Combine the chilled No Beef Broth and cornstarch in a small bowl. Pour it into the wok, and allow it to cook until thickened. Add in the cooked noodles, and toss to combine, and allow the mixture to cook until the noodles warmed through completely.
Remove from heat, toss with fresh cilantro and dark sesame oil, then serve topped with slices of Cracked Coriander Seed and Chai Tea-Rubbed Steak.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com9tag:blogger.com,1999:blog-2432691725556408400.post-73483567689830926962010-07-13T22:19:00.000-07:002022-09-11T12:29:31.441-07:00Orzo with Home-Made Vegan Chicken Apple Sausage, Asparagus , Baby Tomatoes and Home-Made Vegan Ricotta Salata in a White Tomato Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMGsMs6T5WRdCuoZtFHSYsPzRTCksl1XV9oH4Lty2wFdyRMweFYMbCHBQNZJt9_W7YPqwLQUczDMWcpJVp6fxkcjPaZr9qlqUppolMZGq_LRSCcLgbSgdSSt1I9XX1pe7XptCjxA09hk/s1600/IMG_1240.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5493628476154993314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMGsMs6T5WRdCuoZtFHSYsPzRTCksl1XV9oH4Lty2wFdyRMweFYMbCHBQNZJt9_W7YPqwLQUczDMWcpJVp6fxkcjPaZr9qlqUppolMZGq_LRSCcLgbSgdSSt1I9XX1pe7XptCjxA09hk/s400/IMG_1240.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Ok. It's time for one of my "Kvetch Corners". I want to preface this story with the fact that I am <i>very</i> grateful for my birthday gifts. Writing this even makes me feel a little bit Jew Guilty, but I'll let it slide for the sake of honesty humor. Here's the recap: <div><br /></div><div>I received two gifts via mail from Best Buy, both of which I already owned. I sound like a spoiled brat, but I assure you I work hard for what I have. Both gifts contained gift receipts, leading me to believe that it was easily returnable/exchangeable. WRONG. I walked up to the customer service register, and the conversation goes a little something like this: </div><div><br /></div><div>Me: I'd like to return these gifts in exchange for store credit, please. </div><div>Clerk: I'm sorry. We cannot process a return on these items. All we can do is credit the original card used to make the purchase. </div><div>Me: But then the person will know I didn't like their gift. What kind of return policy is that? I have a gift receipt! </div><div>Clerk: I'm sorry. It's just our policy. </div><div>Me: The store still gets the money if you issue me a gift card, and the gift giver doesn't get offended. No one gets hurt. I'm practically suggesting corporate greed. </div><div>Clerk: I'm sorry. It's just our policy. </div><div><br /></div><div>At this point, I'm ready to go full-on Jewish grandma on their asses. I ask for the manager, explain in the calmest voice I can muster that "it's just common sense that a gift card should be issued", and finally get my way. I know, I know. Maybe I can be a bit of a brat..but for fuck's sake. That is the most ridiculous store policy I've ever heard. If I didn't have a gift receipt and matching item in untouched condition, I would understand. </div><div><br /></div><div>All I know is that I'll never buy anyone a gift from "Best" Buy unless I can assure it will be kept and enjoyed. At least I got my damn gift card.
Enough whining for one day. I feel much better after letting off some steam. </div><div><br /></div><div>On to the food. This recipe is a little complex with the sausage making, so feel free to just buy some pre-made vegan sausages to simplify the process. It'll be (almost) as delicious. You can also just use a more simple <a href="http://jennshaggy.blogspot.com/2009/08/rainier-cherry-lemon-and-vegan-ricotta.html">tofu ricotta</a> instead of doing the whole cheese making process.
Enjoy!</div><div><br /></div><div><div style="text-align: center;"><span style="font-weight: bold;">Orzo with Home-Made Vegan Chicken Apple Sausage, Asparagus , Baby Tomatoes and Home-Made Vegan Ricotta Salata</span>
<span style="font-weight: bold;">in a White Tomato Sauce</span>
<div style="text-align: left;"><span style="font-weight: bold;"><br /></span></div><div style="text-align: left;"><span style="font-weight: bold;">For the Home Made Sausage...</span>
<ul><li>1 batch of <a href="http://jennshaggy.blogspot.com/2009/07/vegan-chicken-marsala-masala-with-fresh.html">Chicken Style Seitan</a>, drained well and cut into small (1-2 inch) pieces</li><li>3 cloves Garlic, minced</li><li>2 Gala Apples, cored and roughly chopped</li><li>1/2 White Onion, roughly chopped</li><li>2 TBSP Canola Oil</li><li>Splash of Lemon Juice</li><li>3 TBSP Worcestershire Sauce</li><li>1 tsp Ground Ginger</li><li>3 1/2 cups White Rice cooked in No Chicken Broth (or Vegetable Broth)</li><li>Salt and Pepper, to taste</li></ul>
Chef's Note: There are many variations to making the sausages if you lack all the equipment in the recipe. See the bottom of the recipe for alternative instructions. There are also some alternative methods included throughout the recipe, so read carefully to find your best option.
After all the seitan and vegetables are prepped, heat the olive oil in a large skillet over medium-high heat. Add the garlic, and saute 30 seconds. Add the onions plus a pinch of salt and pepper, then saute until the onions are translucent and beginning to brown.
Add the "chicken", apples, Worcestershire, ground ginger and a splash of lemon juice to the pan. Cook until the apples are beginning to soften.
Add the rice cooked in no chicken broth, and stir well to combine. Cook until the rice has completely warmed through. Remove from heat.
Using a meat grinder or food processor (see photo below), grind the mixture to the texture of ground beef.
</div></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTIzA13fHeVLwLTV4zyyS-8aKXInfJDIQyExzPeGslO-HsxWIap5VYy9FI1imzb7NiDMhxYENYXjDLGbmlsdEXg807_xwb1GfOUQhkKdL0Lu1BjdhiyNeNDeJuJ4dGVXXlym_On6NUEs/s1600/IMG_1175.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5493628314297874994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTIzA13fHeVLwLTV4zyyS-8aKXInfJDIQyExzPeGslO-HsxWIap5VYy9FI1imzb7NiDMhxYENYXjDLGbmlsdEXg807_xwb1GfOUQhkKdL0Lu1BjdhiyNeNDeJuJ4dGVXXlym_On6NUEs/s400/IMG_1175.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Using a sausage maker attachment for a kitchenaid or other sausage maker, take vegetarian sausage casings and fill each link, twisting off after each links is about 6-7 inches long. Your sausage maker should have specific instructions as to how to make the links, so directions may vary depending on what product you use.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWJLMOSXi8deWS7WM8eXCX6OhAkNn891rYT0WiT9ItceLxAVbOgZekAd4QA0sf12nFIAR4JI3Gt7FLRWYRp86og53a9KY_CTcEv7lpss0mBMXK5T87UUzQgwxD2-QhU_hkPxk4oqCvOs/s1600/IMG_1182.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5493627728959360450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWJLMOSXi8deWS7WM8eXCX6OhAkNn891rYT0WiT9ItceLxAVbOgZekAd4QA0sf12nFIAR4JI3Gt7FLRWYRp86og53a9KY_CTcEv7lpss0mBMXK5T87UUzQgwxD2-QhU_hkPxk4oqCvOs/s400/IMG_1182.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>If you lack any of the equipment listed above, shape the sausages by hand by rolling them out on a flat surface, then steam in a steamer basket over boiling water for 35 minutes prior to using as directed below.
<span style="font-weight: bold;">For the Orzo...</span>
<ul><li>1 bunch of Asparagus</li><li>1 lb Orzo Pasta</li><li>3 cups prepared Better Than Bouillon's No Chicken Broth (or Vegetable Broth)</li><li>3 cups Water</li><li>1 TBSP Kosher Salt, plus more for sprinkling on Asparagus</li><li>2 TBSP Olive Oil, plus more for roasting Asparagus</li><li>2 links of Vegan Chicken Apple Sausage (see recipe above) or prepared Vegan Sausage*</li><li>1 batch of White Tomato Sauce (recipe follows)</li><li>2 cloves Garlic, minced</li><li>1 cup Baby Cherry Tomatoes</li><li>2 TBSP Chervil, finely chopped</li><li>1 TBSP fresh Flat Leaf Parsley, chopped</li><li>Salt and Pepper, to taste</li><li>1/4 batch of Vegan Ricotta Salata (recipe follows) or <a href="http://jennshaggy.blogspot.com/2009/08/rainier-cherry-lemon-and-vegan-ricotta.html">Tofu Ricotta</a></li></ul>
*Chef's Note: Depending on the type of Vegan sausage casing you use, the cooking methods the casing will allow may vary. Check the casing instructions first to be sure they can endure high heat. If not OR if you're using pre-made sausages, slide the uncooked sausage out of the casing, slice and fry as the recipe indicates below.
Preheat your oven to 250 degrees F.
Bake the Chicken Apple sausages for 1/2 hour, then up the oven temperature to 350 degrees F and bake for an additional 1/2 hour. until firm. Remove the sausages from the oven, leaving the oven on, and set aside to cool. Once cool, slice into bite-size pieces.
Line a roasting pan with aluminum foil, then lay the asparagus out evenly. Brush each spear lightly with olive oil, then sprinkle with salt and pepper.
Roast in your oven for 10-15 minutes, until soft, shaking the roasting pan once or twice throughout the roasting process. Once the stalks begin to brown, remove from your oven and set aside to cool.
In a medium saucepan, bring the No Chicken Broth, water and kosher salt to a boil. Add the orzo, and cool until al dente (still a bit firm to the bite). While the pasta is cooking...
Heat the olive oil over medium-high heat in a large skillet. Add and saute the sausage until cooked through and browning, about 4 minutes. Add the garlic and asparagus, and cook for 2-3 minutes until all heated through.
Drain the orzo well. Place the drained orzo in a large bowl, then toss with cherry tomatoes, sausage mixture, White Tomato Sauce, chervil and parsley. Taste for salt and pepper. Crumble and top with Vegan Ricotta Salata and serve.
<span style="font-weight: bold;">White Tomato Sauce...</span>
<ul><li>3 large or 4 small White Heirloom Tomatoes (or Yellow)</li><li>1/4 cup Olive Oil</li><li>1/4 cup White Onion, finely diced</li><li>3 cloves Garlic, minced</li><li>1/4 cup White Wine</li><li>1 dried Bay Leaf</li><li>1/2 tsp Red Pepper Flakes</li><li>Salt and Pepper, to taste</li></ul>
Roughly chop the tomatoes, reserving their juices.
Heat the olive oil in a large saucepan over medium heat, then add the garlic and saute for 30 seconds. Add the tomatoes and their juices, and stir/mash the tomatoes as you go along. If you have an immersion blender, use it now to puree almost all of the tomatoes. If you don't, just smash with a potato masher or good wooden spatula.
Once the tomatoes are warmed through and smashed, add the white wine, garlic, bay leaf, red pepper flakes and a touch of salt and pepper. Bring the sauce to a boil, then reduce heat to a fast simmer.
Allow the sauce to simmer until it has reduced by 1/2, about an hour.
Taste for salt and pepper. The sauce shouldn't be overly salty as White Tomatoes tend to have a sweeter taste.
<span style="font-weight: bold;">For the Vegan Ricotta Salata...</span>
<ul><li>2 gallons soy milk, at 90F</li><li> 7 tablespoons cultured Coconut Milk Kefir </li><li>6 tablespoons Soy Yogurt 2 </li><li>1/2 tsp liquid vegetable rennet dissolved in about 1 cup Cold water </li><li>1/2 cup White Vinegar </li></ul>
Bring and hold the soy milk at 90 degrees F over low heat. Mix the Kefir and yogurt separately with a little of the soy milk to remove lumps, then blend into the rest of the soy milk. Add the rennet solution and mix completely. Let sit until the curds set for about 20 to 30 minutes, maintaining the temperature at 90 degrees F.
Increase the heat to 180 degrees F, stirring constantly.
Once the temperature hits 180, slowly whisk in the white vinegar. The mixture should curdle heavily. Continue whisking while maintaining the 180 degree temperature for about 15 minutes. Then let the mixture sit for 10 minutes undisturbed.
Prepare a cheese-cloth lined colander in the sink. Have some pieces of string handy to tie up the cheese cloth and hang the cheese to dry.
Slowly pour the mixture over the cheese-cloth-lined colander, and allow the curds to cool for 20 minutes.
Tie up the four corners of the cheese cloth together, then hand it by a wooden spoon or stick so that it drains...about 5-7 hours.
You have a few options as to what you can do with the cheese at this point. You can unwrap the cheese from the cheesecloth and:
A) Salt or leave unsalted and use immediately in a recipe as plain Ricotta
B) Salt (or leave unsalted) and press the cheese into a mold using about 10lbs of pressure, then place the molded cheese in an airtight container in the refrigerator and allow it to age and become "Ricotta Salata"
Use as you would ricotta salata, ricotta or cotija in your favorite recipe.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8S0Hbo_paxPwk23Zc7OEzVBOHPwv0UiPaJV3AR4T61eJh-pGwB7oPSAN-ZWxm3jIXm7GzFKt96W1YULv9vsVoV2VHENQl6YhDef3xbXSCRLkGLAn0zAoyjBEsnjEE8Byon0QMKZq7QdU/s1600/IMG_1188.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5493627533244864482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8S0Hbo_paxPwk23Zc7OEzVBOHPwv0UiPaJV3AR4T61eJh-pGwB7oPSAN-ZWxm3jIXm7GzFKt96W1YULv9vsVoV2VHENQl6YhDef3xbXSCRLkGLAn0zAoyjBEsnjEE8Byon0QMKZq7QdU/s400/IMG_1188.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com17tag:blogger.com,1999:blog-2432691725556408400.post-72979015092608606562010-06-17T13:11:00.000-07:002022-09-22T07:01:23.907-07:00Vegan Croque Monsieur with Dijon Dill Aioli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJr9mWpTpO2opy2c5xXYQoCB1D8JiTGnSmfW9FbCGLxYB0Agb7NJ2p5b574yn4Axgc27OMK2Yys6WuX6ZxWZ0J4Vffl49Ktf6kZuhSQLJ735XdfwK3345dfG0XJb4efFjoJoR3aOjAKI/s1600/IMG_2534.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483838740492409922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJr9mWpTpO2opy2c5xXYQoCB1D8JiTGnSmfW9FbCGLxYB0Agb7NJ2p5b574yn4Axgc27OMK2Yys6WuX6ZxWZ0J4Vffl49Ktf6kZuhSQLJ735XdfwK3345dfG0XJb4efFjoJoR3aOjAKI/s400/IMG_2534.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
Sorry I've been seriously slacking on blog postage lately. I've been so busy getting ready for a major event that is less than 1 week out. I also took an impromptu, week-long trip to San Francisco to see my family, which means I did much more eating than cooking. I had the privilege of trying this new restaurant in Berkeley called <a href="http://www.gatherrestaurant.com/">"Gather"</a>, and their vegan offerings blew my mind. Check it out if you ever get the chance. <div><br /></div><div>So what's been up in my life lately? Well, quite frankly, I've actually been allowing myself to be a lazy-ass for once. I know how hellish it's going to be next week, so I've used the excuse of it being my birth month to get some serious R&R. I've slept in, consumed more libations than my little body is used to, and grubbed-out on my parent's dollar while <i>trying</i> to suppress the Jew Guilt. It's been an awesome month so far. </div><div><br /></div><div>My greedy little ass also received some of the best birthday presents EVER. I typically ask for practical things, so my friends and family decided to go all-out. I received a new <span class="blsp-spelling-error" id="SPELLING_ERROR_0">iPod</span>, some kick-ass speakers and a beautiful piece of art for my living room. My mom bought me a brand new cell phone, which I would have sex with if physically possible. My sister, knowing me all too well, gave me a Whole Foods gift card. I lasted about 12 hours before I used up the whole damn thing. My Dad gave me something green, and it wasn't money ;). </div><div><br /></div><div>Well, I wish I had more time to ramble today. This deadline is looming closer, and I've been BFFs with procrastination this month. I promise I'll be back with a vengeance in July.</div><div><br /><div style="text-align: center;"><span style="font-weight: bold;">Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Croque</span> Monsieur with Dijon Dill <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Aioli</span></span>
</div>
<ul><li>2 TBSP Vegan Butter</li><li>3 TBSP All Purpose Flour</li><li>2 cups Plain Plant-Based Milk, heated</li><li>1 tsp Kosher Salt</li><li>1/2 tsp Freshly Cracked Black Pepper</li><li>Pinch of Freshly Grated Nutmeg</li><li>12 oz Vegan Mozzarella, finely shredded (preferably <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Daiya</span>)</li><li>1/2 cup Dr Cow Tree Nut Cheese, any flavor, finely grated (or Vegan Parmesan)</li><li>16 slices White Bread, crust removed</li><li>1/4 tsp Shallot Powder*</li><li>1/4 tsp Onion Powder</li><li>1 batch of Dijon Dill <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Aioli</span> (recipe follows)</li><li>1 batch of Vegan Ham, sliced thick (recipe follows, or sub packaged Vegan Ham.)</li><li>1/3-1/2 cup Finely chopped Fresh Dill, for garnish</li></ul></div><div><br /></div><div>Preheat your oven to 400 degrees F. </div><div><br /></div><div>In a small saucepan over low heat, melt the vegan butter. Add the flour and cook, stirring constantly, for 3ish minutes, or until the roux starts to puff up a little bit. Slowly pour the hot vegan milk into the butter/flour mix, whisking constantly, until the sauce has thickened considerably. </div><div><br /></div><div>Add the salt, pepper, nutmeg, 1/2 cup of the vegan mozzarella, Dr. Cow (or Vegan Parmesan), shallot powder and onion powder. Continue whisking until the "mozzarella" has melted, then remove from heat and set aside.
Place the slices of bread on 2 baking sheets. To toast, bake for 4 minutes on one side, then flip the slices over and bake an additional 3 minutes or until golden brown. </div><div><br /></div><div>Leave the oven on once finished toasting.
Leave half (8) of the slices of bread on their baking sheet, and spread them with the Dijon Dill <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Aioli</span>. Place a thick slice of "Ham" on top of the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Aioli</span>. </div><div><br /></div><div>Sprinkle half of the remaining vegan mozzarella on top of the "Ham", then place the second slice of bread atop each sandwich. Cover the tops of the sandwiches with the "cheese" sauce, then sprinkle with remaining mozzarella.
Bake the sandwiches in the oven for 5 minutes, then turn the broiler to high and broil 3-5 minutes, until the "cheese" on top is brown, hot and bubbly. Serve immediately.</div><div><br /></div><div>*If you can't find Shallot Powder, just use 1/2 tsp Onion Powder <br />
<div style="text-align: center;"><span style="font-weight: bold;">Dijon Dill <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Aioli</span></span>
</div>
<ul><li>2 cloves Garlic</li><li>1/4 cup Dijon Mustard</li><li>1/4 cup Vegan Mayo</li><li>2 TBSP Fresh Dill</li><li>1 TBSP French White Vinegar</li><li>1 1/2 TBSP Olive Oil</li><li>Salt and Pepper, to taste</li></ul>
First, place the garlic in a food processor and process until finely minced. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">dijon</span> mustard, vegan mayo, fresh dill, French white vinegar, and a touch of salt and pepper, then turn the food processor on. </div><div><br /></div><div>With the machine running, slowly pour in the olive oil.
Turn the machine off, scrape down the sides with a spatula, then process a bit longer until fully blended. Taste for salt and pepper.
<div style="text-align: center;"><span style="font-weight: bold;"><br /></span></div><div style="text-align: center;"><span style="font-weight: bold;">Vegan Ham</span>
</div>
<span style="font-weight: bold;">Dough...</span>
<ul><li>1 cup Vital Wheat Gluten</li><li>1/2 tsp Better Than Bouillon's No Beef Broth Paste</li><li>1 scant (just shy of) cup Water</li><li>1 tsp Brown Sugar</li><li>1/2 TBSP Beet Powder (optional, for color)</li><li>1 TBSP <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Vegan Heavy Cream</span></li><li>About 10 drops Liquid Smoke</li></ul>
<span style="font-weight: bold;">Broth...</span>
<ul><li>6 cups prepared Better Than Bouillon's No Beef Broth</li><li>1 beer-size bottle of Hard Apple Cider (or 1 cup Apple Juice)</li><li>1/4 cup Bragg's Liquid Amino Acids</li><li>1/2 bottle of Natural Red Food Coloring</li><li>1 TBSP Brown Sugar</li><li>15-20 drops of Liquid Smoke</li><li>1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Mirin</span></li><li>1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Vegan Heavy Cream</span></li><li>8 crushed Whole Cloves</li><li>Dash of Ground Ginger</li><li>4-5 Fennel Seeds</li></ul><div><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Shaggy's</span> Kitchen Tip: When making the Vegan Ham, keep the dough all in one piece instead of slicing it into fours. Then you'll be able to cut thick "deli style" slices from the "Ham". </div><div><br /></div>
Combine all of the broth ingredients in a large pot, then bring to a boil. While it's coming to a boil... </div><div><br /></div><div>Place the Vital Wheat Gluten in a stand mixer bowl or large bowl.
In a measuring cup, dissolve the No Beef Broth Paste, the whisk in the remaining ingredients. </div><div><br /></div><div>Make the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Seitan</span> Dough by mixing and kneading the Vital Wheat Gluten with the liquid mix on a low speed or quickly by hand. It will be slightly more wet than most <span class="blsp-spelling-error" id="SPELLING_ERROR_16">seitan</span> doughs. Squeeze out the excess liquid, and form the mixture into a ball. </div><div><br /></div><div>On a hard surface, flatten the ball out, and use kitchen shears to cut four pieces.
Drop the pieces into the boiling broth, then reduce heat to a simmer, cover with a lid, and cook for one hour. Stir every 10-15 minutes. </div><div><br /></div><div>Allow to cool, then use immediately or store in the refrigerator overnight in an air-tight container with some of the broth.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com16tag:blogger.com,1999:blog-2432691725556408400.post-3765860846088360762010-06-02T10:02:00.000-07:002010-06-02T10:07:31.307-07:00It's My Birthday and I'll Blog If I Want To!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLp7sMoab-UPCKoiEsY_K7xTpfRpCknNgbiYtoOvO1m849YC9orvThma9Ix6o88On0D7OpHx2YaN5VvlXywx_I-Mn0nQK0TyEg04sL-9fg4H5o4O07KISjP_0aM55AangNbUNPMdsphM/s1600/IMG_9476.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLp7sMoab-UPCKoiEsY_K7xTpfRpCknNgbiYtoOvO1m849YC9orvThma9Ix6o88On0D7OpHx2YaN5VvlXywx_I-Mn0nQK0TyEg04sL-9fg4H5o4O07KISjP_0aM55AangNbUNPMdsphM/s400/IMG_9476.JPG" alt="" id="BLOGGER_PHOTO_ID_5478223102249447266" border="0" /></a><br /><span style="font-weight: bold;">Hatch Chile Chicken Cacciatore<br /><br /></span><div style="text-align: left;">Happy Birthday to me! As I mentioned last year, I'm a fervent believer in not just a birth year, but a birth month. I will celebrate until the calender turns July, and there's nothing you can do to stop me :) In fact, I'm going to take the week off of blogging recipes to relax with my family and have a damn great day. Instead of a recipe, I thought I'd just post that lovely photo to taunt you all. <br /><br />No long rants, just a little drool worthy photograph.<br /><br />Have a great week, everyone! I'll be back next week with a phenomenal recipe and one of my typical rambles.<br /></div></div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com24tag:blogger.com,1999:blog-2432691725556408400.post-44154502565599966902010-05-21T12:14:00.000-07:002022-09-21T16:45:31.920-07:00Vegan Chicken & Okra Fricassee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5Do8qABoFZdMDt3L-ASqHjfVqLnbRPJ7TFwKAHD6S0O01yfVwYaAj5I53Bal-AW3rX8b1c7KeF0sRK8ABpCpA5f6G4v0JiVXUID3BlwB_-bl_UoEBiY-tCWqbIINO-YSbP92C-Owlh4/s1600/IMG_4175.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5473804222365392578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5Do8qABoFZdMDt3L-ASqHjfVqLnbRPJ7TFwKAHD6S0O01yfVwYaAj5I53Bal-AW3rX8b1c7KeF0sRK8ABpCpA5f6G4v0JiVXUID3BlwB_-bl_UoEBiY-tCWqbIINO-YSbP92C-Owlh4/s400/IMG_4175.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
The stories about my past drug adventures seem to be a big hit here on "Veganize It...Don't Criticize It!" I don't want my readers under the impression that I'm some crazy drug fiend...I just happened to have some <i>very</i> wild teenage years. For the record, I've never even touched hard drugs. My personality is so addictive that if I even did one line of cocaine, I fear I'd turn into a kingpin. <div><br /></div><div>This week's story is about a very unfortunate accident that happened when I was 16.
The night started out as a typical night of teenage shenanigans. My friend and I wanted to score a bag of weed, so we went over to our dealer's house for a bag. In true stoner etiquette, I offered to smoke a bowl of my newly acquired herb with the dealer. I go to use the restroom before we smoke, then come back and hit the bowl a few times.
My friend and I get into the car, and it's immediately apparent to me that something's not "all good, man."</div><div>As I'm driving, I feel like I'm in a video game. My heart starts racing, the back of my head is pounding. My friend looks at my stunned face. "You okay, dude!?", he asks. "No, dude. I'm FREAKING OUT!" He starts to laugh, then says "I think we just smoked crack". Another "Oh Shit" moment in my life.
I somehow manage to get my friend home, then drive back to my family home. I make it 10 feet into the house from the garage, and flop down on the kitchen floor. All I could think about was the number 12, and how fast my heart was pacing. The only time it had ever beat this rapidly before was the day we discovered my MSG sensitivity. </div><div><br /></div><div>My mom's internal alert system wakes her up, and she finds me on the kitchen floor. She squints and shoots me one of her "I know you're on drugs" looks. Her vaguely tough demeanor cracked when she noticed my deer-in-the-headlights, "please help me" stare. My mom asked me if I was okay, and I reply "I'm fine". Looking back, she definitely didn't believe me. I historically "won" interrogations about the state of my mind-alteration. I would have been better off not furthering the torture.</div><div><br /></div><div>I laid on the kitchen floor for about another hour, then some part of the crack-vice released me. I ended up cleaning my bedroom for the first time in months. It had never been so spotless. I now know much better than to abandon a bowl that I'm about to smoke. It's no more safe than leaving a drink unattended. Sometimes, we learn lessons the hard way. This definitely does not count as me doing hard drugs because <i>consent</i> is <i>key</i>. </div><div><br /></div><div>Anyways, this recipe is based on one of my Bubbee's proudly proclaimed specialties: Chicken Fricassee. She would make it for me when I was a little kindelach, and my father took over making it after she passed. It's so great on a cold night when you want a dish that really sticks to your ribs. I know it's kind of addicting, but don't worry. No crack involved :)</div><div><br /></div><div><div style="text-align: center;"><span style="font-weight: bold;">Vegan Chicken & Okra Fricassee</span>
</div>
<ul><li>20 small Pearl Onions or Shallots</li><li>1 TBSP Olive Oil</li><li>1 lb Okra, stems removed and cut into 1/4 inch pieces</li><li>2 batches of<a href="http://jennshaggy.blogspot.com/2009/07/vegan-chicken-marsala-masala-with-fresh.html"> Vegan Chicken</a>, cut into "Chicken" shaped pieces (or packaged Vegan Chicken Breast)</li><li>3 TBSP Vegan Butter</li><li>2 TBSP Sunflower Oil</li><li>3 TBSP All Purpose Flour</li><li>1 cup Dry White Wine</li><li>2 1/2 cups boiling No Chicken Broth</li><li>1 Bouquet Garni</li><li>1 tsp Lemon Juice</li><li>3 cups White Button Mushrooms</li><li>1/3 cup Vegan Heavy Cream</li><li>3 TBSP Fresh Parsley, chopped</li><li>Salt and Pepper, to taste</li><li>Mashed Potatoes or Rice, for serving</li></ul>
Preheat your oven to 350 degrees F. Place the Pearl Onions or Shallots in a large bowl, then pour boiling water over top of them so that they are completely submerged. Set aside to soak. </div><div><br /></div><div>Heat the 1 TBSP of Olive Oil in a skillet over medium-high heat. Once the oil is hot, add the Okra to the pan and saute for 10-15 minutes, until the "stickiness" diminishes. Set aside for later. </div><div><br /></div><div>Melt 1 TBSP of the Vegan Butter with the Sunflower Oil in a large frying pan. Add the "chicken" pieces and cook on high heat, turning occasionally, until lightly browned all over. Transfer the "chicken" pieces to a large casserole dish, <i>leaving the pan juices in the pan</i> on the stove. </div><div><br /></div><div>Over medium-high heat, melt a 2nd TBSP of vegan butter, then stir the flour into the pan juices and melted margarine. Add in the White Wine, and whisk to combine. Whisk in the boiling no chicken broth, bouquet garni and lemon juice. Stirring constantly, bring the mixture to a boil. Allow the mixture to boil until the sauce has thickened, then season with salt and pepper and pour over the "chicken."</div><div><br /></div><div>Cover the casserole dish with a lid, then place in the oven to cook for 1 hour.
Drain the Pearl Onions or Shallots well, then peel. Clean out the frying pan that you used for the "chicken", then add the remaining 1 TBSP of vegan margarine and heat until fully melted. Add the mushrooms and onions (or shallots) to the pan, and cook for 5 minutes, turning frequently, until the mushrooms and onions are lightly browned. </div><div><br /></div><div>Add the mushrooms, onions (or shallots) and okra to the casserole dish with the "chicken".
Cook for an additional hour until the vegan chicken is nice and tender. Using a slotted spoon, remove the "chicken" and veggies from the sauce and place them in a serving dish. </div><div><br /></div><div>Stir the heavy cream and Fresh Parsley into the sauce, and whisk well to combine. Taste for salt and pepper. Pour the sauce back over the "chicken" and veggies, then garnish with more fresh parsley. Serve over mashed potatoes or rice.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com12tag:blogger.com,1999:blog-2432691725556408400.post-48714571391675049702010-05-11T17:16:00.000-07:002022-09-21T16:46:08.927-07:00Vegan Blue Corn-Dusted Shrimp, Morel, Ramp + Arugula Salad with Fiddlehead Remoulade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBra7FqBD7-VT9-OBmLC4MMl1Q5R0UbgihxQR_47tOf8or5C1Arxl0gFQbphNcj8CYu0ISU7qi7jt3Td6E1ZE0D3YNliuF1ra2mbI6swva1ch_gKL9cI6ETXHw-NC1Bn4R_MUphdfndGo/s1600/IMG_4051.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470171181205752754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBra7FqBD7-VT9-OBmLC4MMl1Q5R0UbgihxQR_47tOf8or5C1Arxl0gFQbphNcj8CYu0ISU7qi7jt3Td6E1ZE0D3YNliuF1ra2mbI6swva1ch_gKL9cI6ETXHw-NC1Bn4R_MUphdfndGo/s400/IMG_4051.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
My life has me so busy lately that I completely missed my two year blogaversary! Happy belated 2nd blogaversary to me. I can't believe I've been posting here nearly every week for two years and I've yet to run out of silly things to talk about. <div><br /></div><div>If you've been reading for a while, you know I usually go for laughs, and I suppose my daily life is pretty funny.
This week, the humor in my world is more about sheer situational irony. Last Friday, I'm sitting at my desk sipping my morning coffee when my phone rings: it's my agent's office. "You have an audition, and it's today", the say. "Great!", I think to myself. I love getting auditions. "What's it for?", I ask. "Jimmy Dean Sausage." </div><div><br /></div><div>That's when my heart stops. I'm speechless for an "Oh Shit" second while a million thoughts start racing through my mind. "Jenn, are you there?", my agent asks. I take a deep breath, and ask the inevitable, "Do I have to <i>eat</i> the sausage?" *insert your "That's what she said" here. "I don't think so, but I'll find out for you", she says reassuringly. </div><div><br /></div><div>After I get off the phone, my head continues to race. Should I even go on the audition? Can I really endorse a product I don't actually stand behind nor want to further the world consuming? The immediate gut answer is to not go, but hear me out on the practicalties: commercials pay a bank load of money. I've been strapped for cash for months, and booking a commercial would be one answer to my problems. As long as I don't eat it, what's the harm? </div><div><br /></div><div>Maybe 3 minutes have elapsed since I hung up the call, and my Gemini brain presses on: </div><div>Well, the harm is that I could end up: </div><div>A) Responsible for increasing the death of animals by endorsing a product with my "Sell It" smile. </div><div>B) Actually increase the number of people who want to consume such products by endorsing it and making something gross look appetizing. </div><div>C) I could be contributing to expediting the end of the world.</div><div><br /></div><div>So what did I do? I went to the audition. I got a call-back. I went to the call back. I'm now waiting to find out if I actually booked the damn gig. What I'll actually do if actually hired is another story, and the thoughts have been plaguing my mind all week. Like I said, my life is funny that way. The vegan in a sausage commercial. Go fucking figure. </div><div><br /></div><div>Anyway, let's talk about something vegan and delicious. This week, I'm posting a very seasonal, Farmers Market driven SALAD! Yes, the "S" word. I actually posted something light and (almost) healthy. My little sister made the trek up from the OC to LA so that she could find herself some green garlic at the Santa Monica Farmers Market. I took the opportunity to score a shit-load of great produce. Then, I set to work creating this artful dish. I highly recommend you at least try making the dressing. It's yummy and refreshing.
Have a great week!</div><div><br /></div><div><div style="text-align: center;"><span style="font-weight: bold;">Vegan Blue Corn-Dusted Shrimp, Morel, Ramp + Arugula Salad with Fiddlehead Remoulade</span>
</div><div style="text-align: center;"><span style="font-weight: bold;"><br /></span></div>
<span style="font-weight: bold;">For the Remoulade (Dressing-ish)...</span>
<ul><li>1/4 cup Vegan Heavy Cream mixed with 2 TBSP <a href="http://jennshaggy.blogspot.com/2009/04/vegan-eggs-benedict-florentine.html">Egg Mix</a> (or Vegan Liquid Eggs)</li><li>1 cup raw Fiddlehead Ferns</li><li>The juice of 1 Lemon</li><li>1/4 cup chopped Green Onions</li><li>1/4 cup chopped Celery</li><li>1 TBSP Horseradish</li><li>3 TBSP Whole-Grain Mustard</li><li>3 TBSP Yellow Mustard</li><li>3 TBSP Vegan Ketchup</li><li>3 TBSP Chopped Parsley</li><li>Salt, to taste</li><li>Freshly Ground Black Pepper, to taste</li><li>Pinch of Cayenne Pepper</li><li>1 cup Olive Oil</li></ul><span style="font-weight: bold;">
For the Salad...</span>
<ul><li>1/2 lb Morel Mushrooms, cleaned</li><li>2 cups Sprouting Broccoli</li><li>5 TBSP Vegan Butter</li><li>Salt and Pepper, to taste</li><li>5 cups Ramps, roughly chopped and stems discarded</li><li>5 cups Baby Arugula</li><li>2 packages of Frozen Vegan Shrimp, thawed</li><li>2 cups Hot Sauce</li><li>2 cups Unbleached White Flour</li><li>2 cups Blue Cornmeal</li><li>Vegetable Oil, enough for frying</li><li>Creole Seasoning (Cajun Blast or Tony Cachere's), to taste</li><li>1 large Sweet Onion, sliced into thin rings</li><li>3 TBSP Chopped Italian Flat Leaf Parsley</li></ul>
Combine all of the dressing ingredients except oil, salt, pepper and cayenne in a food processor, and blend until smooth. Season with the salt, pepper and cayenne to taste. Turn the machine back on, and slowly pour in the olive oil while the machine is still running until thick. Add more salt, pepper and cayenne if needed. </div><div><br /></div><div>Place a large skillet over medium-high heat, melt the vegan butter. Add the morels and sprouting broccoli, then toss well to combine. Season with salt and pepper, then saute for about 5-6 minutes until the morels and broccoli are softened and browning. Remove from heat and set aside. </div><div><br /></div><div>Take the thawed Vegan Shrimp, pat them dry and toss with the hot sauce in a mixing bowl. </div><div><br /></div><div>In a separate mixing bowl, combine the flour, blue cornmeal and as much Creole Seasoning as you desire. </div><div><br /></div><div>In batches, toss the Vegan Shrimp in the cornmeal/flour/seasoning mix, making sure they're coated completely. </div><div><br /></div><div>Shake off any excess corn/flourmix. </div><div><br /></div><div>Heat 5-6 inches of Vegetable Oil in a very deep pot until it reaches 350 F*. Fry the Vegan Shrimp in batches for about 3 minutes. Remove with a slotted spoon and drain on paper towels. </div><div><br /></div><div>*Please feel free to use an air fryer or convection oven to cook them, too. Either lightly coat the shrimp with oil or cooking spray, and bake at 350 for 10 minutes, flipping them over after the first 4 minutes have elapsed.</div><div><br /></div><div>For the salad, using a large mixing bowl, toss the ramps and arugula with half of the dressing and a pinch of salt & pepper. </div><div><br /></div><div>Place a mound of greens in the center of each plate, then lay a few onion slices over the greens. </div><div><br /></div><div>Place a few shrimp atop the greens, then lay the morels and sprouting broccoli around the mound of greens. Garnish with the freshly chopped parsley.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com17tag:blogger.com,1999:blog-2432691725556408400.post-6252858782676450282010-04-28T14:37:00.000-07:002022-09-22T07:04:00.548-07:00Vegan Roasted White Eggplant Alfredo Sauce + Fennel and Spinach<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAlPMpQMqxqWJYLOv2eDZO9-1pGzkWm8fN2JbABpXrUc_38kqgLj1bVC5UkdxZfM9yVgBx70l-ztSbt-L2wrsNgyywoneOkpzTQxlEOMhg73bUxsIn2HcEIRayrV0UfVILhPQPwtqnVs/s1600/IMG_0944.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465306148839731058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAlPMpQMqxqWJYLOv2eDZO9-1pGzkWm8fN2JbABpXrUc_38kqgLj1bVC5UkdxZfM9yVgBx70l-ztSbt-L2wrsNgyywoneOkpzTQxlEOMhg73bUxsIn2HcEIRayrV0UfVILhPQPwtqnVs/s400/IMG_0944.JPG" style="cursor: pointer; display: block; height: 281px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
It's time for some more "Kvetch Corner"! I often feel that I'm a victim of ageism. My 25th birthday is fast approaching, and I'm still told on a daily basis that I look like a 15-year-old. When people ask me my secret, I tell them it's because I moisturize with this new French lotion called toilette de bébé (it’s French for Baby Toilette). It’s actually made of of Aloe Vera, Primrose and Baby Urine. Keeps me looking youthful. Alright. I'm kidding. I'm just feeling sassy today. <div><br /></div><div>People always assert their unsolicited opinions while informing me how lucky I am because I look so young. You know what doesn't feel so lucky? When I drive myself to get a haircut at Fantastic Sam's, and they lead me over to the Rocket Ship chair and hand me a lolly pop. <i>That </i>doesn't feel so fucking lucky. When a bouncer at the bar laughs at me before even asking for my ID, I don’t feel so fucking lucky. When I get all you can eat Mongolian BBQ for free because the waitress thinks I’m under 13, <i>then</i> I do feel lucky. It's a sad thought that a child under 12 <i>or </i>me is eating Mongolian BBQ alone, but enough on that topic. </div><div><br /></div><div>There's something else that's been irking me for the past month. If you can't tell from reading my past blog posts (or this post for that matter), I'm just a <i>little</i> on the crazy side. Side thought: Does that make me sane if I'm a Gemini? </div><div><br /></div><div>I receive health insurance through the Actor's Unions, but there's one slight problem. The Screen Actor's Guild’s health insurance plan DOES NOT cover mental health care. Neither does the Writer's Guild. At first, I was really angry about this. After some deep thinking, I think I figured out their ulterior motives. Most writers and actors are crazy mo fo's. If they did cover all of our mental health expenses, there wouldn’t be any funds left over to pay for my pap smear. I guess I can’t hold too much of a grudge.
Well, I'm clearly just rambling about nothing today. Let's chat about food for a while. </div><div><br /></div><div>This is a redux of a recipe I posted two years ago, and it's one of my favorites. Check your local farmers market to locate yourself some white eggplants, or ask a produce department member at local co-ops and natural foods stores. You can use OG purple eggplants, but the white ones have richer nutty, creamy flavors/texture that make for an excellent faux-fredo sauce.</div><div><br /></div><div><center><span style="font-weight: bold;">Roasted White Eggplant Vegan Alfredo Sauce with Fresh Fennel and Spinach </span>
</center><center><span style="font-weight: bold;"><br /></span></center><ul style="text-align: left;"><li>1 package Fettuccini Noodles (or use the Pasta Guide on pg 48 of my <a href="https://www.amazon.com/Veganize-This-Ice-Cream-Pie-200-Animal-Free-ebook/dp/B004KPLWJE/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">cookbook</a> to
make your own)</li><li>2 Large White Eggplants (You can substitute Purple Eggplant)</li><li>2 cups Fresh Spinach Leaves </li><li>1/2 large Yellow Onion, thinly sliced - like parenthesis</li><li>3 cloves Garlic, quartered </li><li>1 Fresh Fennel Bulb, thinly sliced </li><li>1 TBSP Fresh Lemon Juice
• 1/3 cup Extra Virgin Olive Oil </li><li> • 1 Cup Vegan Heavy Cream </li><li> • 1 1/2 cup Dry White Wine </li><li> • 1 tsp Thyme
• 1 tsp Dried Sweet Basil </li><li> • Sea Salt and Pepper (to taste) </li></ul></div><div><br /></div><div>Preheat oven to 350 degrees F. Take white eggplants, prick all over with a
fork, and brush lightly with olive oil...</div><div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIS_zJOAdnNTujR4gglWMhiCz411yNwOSlqp5kJCCi9qtc5QZo1PuOzhRaGBVdZ63BlC-lfJZJqMKxU-l7JdyPPcNwsiewvOQJJZMzQR6KhKIx3Gmq3BJKhfyNJ-8EPT_B_rl9zbIp9jQ/s1600/IMG_0873.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465306017543552226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIS_zJOAdnNTujR4gglWMhiCz411yNwOSlqp5kJCCi9qtc5QZo1PuOzhRaGBVdZ63BlC-lfJZJqMKxU-l7JdyPPcNwsiewvOQJJZMzQR6KhKIx3Gmq3BJKhfyNJ-8EPT_B_rl9zbIp9jQ/s400/IMG_0873.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
Place them in the oven for 30-45 minutes, or until soft, turning them over after 20 minutes. Set aside to cool.
If you're not using Vegan Heavy Cream, mix soy milk and apple cider vinegar together, and set aside to coagulate.
Cook Pasta until al dente, drain well and toss with a little extra virgin olive
oil to prevent sticking. </div><div><br /></div><div>Heat the 1/3-cup olive oil in a large sauté pan over medium heat, and sauté
fennel, onion and herbs for 5-10 minutes, stirring occasionally. Add white
wine and lemon juice, then simmer until liquid reduces and veggies are
tender. </div><div><br /></div><div>Once the eggplants are cooled, slice in half length-wise and scoop the
"innards" into a blender or food processor. Add Vegan Heavy Cream (or soy milk
mix) and garlic to the blender, and blend until smooth and sauce-like. </div><div><br /></div><div>Pour
the mixture into the skillet with the fennel and onion, and mix in well. Salt
and pepper to taste. Add the spinach to the sauce, and reduce heat to low.
Simmer on low 5 minutes, serve over pasta and garnish with fresh fennel
fronds.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com9tag:blogger.com,1999:blog-2432691725556408400.post-66906974488817285252010-04-21T07:42:00.000-07:002022-09-12T11:02:11.651-07:00Vegan Pasta Time: Ditalini, Seasonal Greens & Kalamata with a Black Garlic White Wine Reduction<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJsaYa1k0XtAjkgnOdDTXGZLgSAh8a5Ly6VqH_tKDB2CMh-t5QDjrNdW5-YlxaL0skOryAaCGcSIwH2EafAyUFYSoEToARDmEdwHwogYkTRjjNIbUOlG1LJPQ11vhQG36pRUnobubVqs/s1600/IMG_1700.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5462601555690405666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJsaYa1k0XtAjkgnOdDTXGZLgSAh8a5Ly6VqH_tKDB2CMh-t5QDjrNdW5-YlxaL0skOryAaCGcSIwH2EafAyUFYSoEToARDmEdwHwogYkTRjjNIbUOlG1LJPQ11vhQG36pRUnobubVqs/s400/IMG_1700.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
What a week I've had! My typical day-to-day life consists of me waking up, chugging 3 cups of coffee (yes, I chug coffee), surfing the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Internet</span>, writing recipes then heading to the grocery store(s). I then cook aforementioned recipes and, as the sun sets, I usually indulge in some intoxicating substance(s) to wash my cares away. I often times have friends/company/family over to eat my creations and partake in the <i>other </i>evening activity. <div><br /></div><div>My routine rarely wavers. For whatever reason, the universe decided the past few days would consist of some mayhem. As a creature of habit, I'm still recovering. It started off as a typical Saturday night. My close friend's roommate hangs out with us on a pretty regular basis. Let's just call him "John" for the story's animation. John and my friend are hanging out at my place, and John's motorcycle is undergoing repairs at a mechanic shop. </div><div><br /></div><div>He wants to go to the bar with some of his friends, and being the all-too-nice person I am, I let him borrow my car so he doesn't have to take the bus across LA. I've known John for nearly two years, and he's a sweetheart. Big mistake.
You see, John is fond of playing practical jokes on his friends. When my phone rings and John sheepishly says "I've just been arrested and am about to go to jail for a few days", the first words out of my mouth are, "So I'll see you in 20 minutes, jackass?". Turns out I was the jack ass. </div><div><br /></div><div>I egg him on for a few minutes, thinking he's joking with me when he says "I now have a DUI and they are jailing me for a few old warrants." Finally, I hear the cops shouting at him to "make it quick", and realize he's not kidding. Remember now...he's driving <i>my</i> car.
It was a Saturday night, and thankfully parking meters are free on Sundays. The cops were nice enough to park the car in a legal spot giving me a gracious time window to get my car. Problem was, they took the keys downtown to the station with John. I live on the opposite side of town. </div><div><br /></div><div>On my precious Sunday, I had less than 24 hours to obtain my keys and return the car to safety before it was impounded. Being the lucky bitch that I am, I got to spend all day Sunday at the LA County Jail trying to safely reclaim my keys. Let me tell you how simple they make it! On the phone, the cops told John to tell me all I have to do is go to the station and pick up the keys. I Google search. There are 4 different "Downtown" stations. I Google deeper to find out where non-barbaric criminals are most frequently held in a drunk tank, and take my best guess. Now <i>my</i> ass is on the bus at the ass-crack of dawn. I arrive at the correct jail at 11am. The officer in charge tells me "Oh, no. You can't just get them back. You need his (John's) permission first. Visiting hours aren't until 1pm." </div><div><br /></div><div>Fine. I can kill some time. I get his permission at 1pm, head to the front desk, and am then told "Oh, no ma'am. We can't actually release the property until 3pm."
Why on earth am I being forced to suffer for someone <span class="blsp-spelling-error" id="SPELLING_ERROR_1">else's</span> mistake?! Killing the first two hours in downtown LA was difficult enough. I shouldn't have to "do time" just to get back my damn property.
They ended up giving me ALL of his belongings, including his shoe laces. </div><div><br /></div><div>Just to punish him a little, I stole all the quarters he had had in his pocket so I could do a load of laundry. So there.
And in case you're wondering, John is now safely out of jail with minimal fines and community service. His "old warrants" was actually only one, and it was for not paying bus fare. He really is a good kid, but like we touched on last week, sometimes we don't always make the brightest decisions. </div><div><br /></div><div>Lesson learned? Don't loan your car to someone you know is going to a bar.
Anyways, this week you're in for a special treat! Two recipes, one post. The <a href="http://www.massagetherapyschools.net/blog/">lovely Donna</a> has prepared an article entitled "Easy Vegan Eating" to serve as a guest post. I'm keeping my recipe this week short and simple so you can focus on hers (which follows).
Oh, and don't drink and drive, kids. Not only could you kill someone, but I won't bail you out, either.</div><div><br /></div><div><div style="text-align: center;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ditalini</span>, Kale, Rainbow Chard and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kalamatas</span> </span>
<span style="font-weight: bold;">Braised in a Black Garlic and White Wine Reduction</span>
</div>
<ul><li>1/2 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ditalini</span> Pasta (or substitute with Miniature <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Penne</span>)</li><li>1/2 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Lacinto</span> Kale</li><li>1/2 lb Curly Green Kale</li><li>1/2 lb Rainbow Chard</li><li>2 TBSP Vegan Margarine</li><li>2 TBSP Olive Oil, plus more for "<span class="blsp-spelling-error" id="SPELLING_ERROR_7">de</span>-sticking" pasta.</li><li>1 medium Onion, halved and thinly sliced</li><li>1/3 cup Better Than Bouillon's No Chicken Broth</li><li>1/3 cup Dry White Wine</li><li>2-3 TBSP Fresh Lemon Juice</li><li>4 cloves Black Garlic, minced (or substitute with plain ole Garlic)</li><li>1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Kalamata</span> Olives, sliced</li><li>Salt and Pepper, to taste</li><li>Dr. Cow's Tree Nut Cheese, finely grated, for garnish (or Vegan Parmesan)</li></ul>Bring two large pots of salted water to a boil...one for the pasta, the other for the greens.
First boil the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Ditalini</span> Pasta until just <span class="blsp-spelling-error" id="SPELLING_ERROR_10">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Dente</span>, drain well, then rinse with cold water and drain again. Toss with a bit of Olive Oil to prevent sticking. Set aside.
Next boil the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Kales</span> and Chard for 5 minutes. Drain well, set aside until cool enough to handle, then coarsely chop. Set aside.
In a large, deep skillet, melt the margarine in the olive oil over medium low heat. Add the onions and black garlic and cook, stirring occasionally, until the onions have softened. Add the No Chicken Broth, White Wine and Lemon Juice, and allow the sauce to simmer until it reduces by 1/3rd.
Toss in the Kale, Chard and Olives until thoroughly combined.
Cover and cook for 3 more minutes.
Remove the pan from heat, toss with the pasta, season with salt and pepper, then garnish with vegan <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Parmesan</span>.
Serve immediately or at room temperature.<div style="text-align: center;"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>53</o:Words> <o:characters>305</o:Characters> <o:company>Peacetrain Productions</o:Company> <o:lines>2</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>374</o:CharactersWithSpaces> <o:version>10.2006</o:Version> </o:DocumentProperties> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> </div><style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:"Courier New"; panose-1:0 2 7 3 9 2 2 5 2 4; mso-font-charset:77; mso-generic-font-family:modern; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Calibri; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri;} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} pre {margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Courier New";} span.HTMLPreformattedChar {mso-style-name:"HTML Preformatted Char"; font-size:10.0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style>
<div style="text-align: center;"><span style="font-weight: bold;">Easy Vegan Eating</span>
</div>
Making the switch to the vegan lifestyle can be tough for people who want to get healthy but aren't the most talented cooks in the world. With that in mind, I've gathered a few simple recipes to guide you through a day of meals and show you that with a little bit of preparation, even the most clueless chef can whip up a healthy, vegetarian entree.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxe27KNM8xWBcpkbrHyoAMRvgNcGOT3FKCpATrQ6cBeDmnKAmf64nhzy8VdzxwxxI_XOr5EBwjBTsbD3mZymgMbzEVWS11uLJyht89kaOUu14twOgy7m6mKEcaZ4zk92JAFjEyltGV-KI/s1600/Pancakes.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5462601441841685538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxe27KNM8xWBcpkbrHyoAMRvgNcGOT3FKCpATrQ6cBeDmnKAmf64nhzy8VdzxwxxI_XOr5EBwjBTsbD3mZymgMbzEVWS11uLJyht89kaOUu14twOgy7m6mKEcaZ4zk92JAFjEyltGV-KI/s400/Pancakes.jpeg" style="cursor: pointer; display: block; height: 207px; margin: 0px auto 10px; text-align: center; width: 310px;" /></a> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>393</o:Words> <o:characters>2243</o:Characters> <o:company>Peacetrain Productions</o:Company> <o:lines>18</o:Lines> <o:paragraphs>4</o:Paragraphs> <o:characterswithspaces>2754</o:CharactersWithSpaces> <o:version>10.2006</o:Version> </o:DocumentProperties> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:"Courier New"; panose-1:0 2 7 3 9 2 2 5 2 4; mso-font-charset:77; mso-generic-font-family:modern; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Calibri; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri;} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} pre {margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Courier New";} span.HTMLPreformattedChar {mso-style-name:"HTML Preformatted Char"; font-size:10.0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--><span style="font-weight: bold;">Breakfast: Pancakes</span>
Pancakes are a breakfast staple, and a lot easier to make than you'd think. Plus, by using soymilk instead of cow's milk, you can make them vegan with ease. Here's what you'll need for a batch that serves four:
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tbsp sugar
1 1/2 cups soymilk (or water)
2 tbsps vegetable oil
All you do is mix and pour. Mix the dry ingredients together and stir in the wet ingredients. You can add water a tablespoon at a time to thin out the batter if it's too thick. After that, pour the mixture onto a nonstick pan and cook over medium heat, making sure to flip them when the edges start to brown. It's a simple, fast, vegan way to start the day.
<span style="font-weight: bold;">Lunch: Vegan Mac and Cheese</span>
Like many "regular" meals, mac and cheese can be turned into a vegan one with just a few ingredient substitutions available from your local grocery or organic food store. This recipe yields eight servings:
1 lb pasta
2 cups vanilla soy/rice milk
2 tbsps soy margarine
1 cup nutritional yeast
1 tsp turmeric
1/4 tsp ground sage
1 tsp salt
3/4 tsp ground pepper
1/2 tsp garlic powder
Again, it's a simple process once you've assembled the ingredients. Cook and drain the pasta, and then combine it with the other ingredients in a large bowl. Mix thoroughly and serve. That's it!
<span style="font-weight: bold;">Dinner: Quesadillas</span>
Here's a great, easy meal that won't tax your cooking skills. It serves eight, and it's a tasty way to end the day. Here's what you'll need:
1 can (15 oz.) garbanzo beans
1/2 cup water-packed roasted red pepper
3 tbsps lemon juice
1 tbsp tahini
1 peeled garlic clove
1/4 tsp cumin
8 corn tortillas
1/2 cup chopped green onions
1 cup salsa
Drain the beans and put them in a food processor with the red pepper, lemon juice, tahini, garlic, and cumin. Blend the ingredients until they're smooth. Spread two or three tablespoons of the mix onto a tortilla and place it on a nonstick pan over medium heat. Sprinkle with the desired amount of onions and salsa, then cover it with another tortilla and cook for two or three minutes, until the bottom tortilla is warm. Flip it over and cook on the other side for a minute, and you're done.
These are pretty simple recipes designed to show beginner vegans and amateur cooks that it's possible to prepare a smart meal without being an expert behind the frying pan. Don't be afraid to get your hands dirty with ingredients, and soon enough you'll be able to make a variety of vegan dishes. Enjoy!
By-line:
This guest post is contributed by Donna Moore, who writes on the topics of <a href="http://www.massagetherapyschools.net/blog/">massage therapy schools</a>. She welcomes your comments at her email Id: donnamoore20@gmail.com.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com5tag:blogger.com,1999:blog-2432691725556408400.post-59528812110904447712010-04-14T15:02:00.000-07:002022-09-12T05:43:14.972-07:00Vegan Chicken and Jicama Pho with Basil Mint, Cilantro, Garlic and Lemon Pistou<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7572giKIjiE6Y4G4aLz4FZli0uBn-81LXjcDzEs6BC-5Jiu16eBngna-txbhX3vdHiDI-VRj5CelPvRSTGfWRvsdjB1zQpOF9MP54zjyPMijVlysXNTQRBjGu5h4Nd3dBb3lNFA7WMsA/s1600/IMG_3893.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5460117302234612946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7572giKIjiE6Y4G4aLz4FZli0uBn-81LXjcDzEs6BC-5Jiu16eBngna-txbhX3vdHiDI-VRj5CelPvRSTGfWRvsdjB1zQpOF9MP54zjyPMijVlysXNTQRBjGu5h4Nd3dBb3lNFA7WMsA/s400/IMG_3893.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
Well, it seems that my tales of teenage <span class="blsp-spelling-error" id="SPELLING_ERROR_0">stoner</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">dom</span> are a much bigger hit with all you lovely readers than stories about my Brazilian waxing. This week, I'll divulge a tale of psychedelic proportions that my family has yet to let me live down. You see, I used to have a torrid love affair with magic mushrooms. I had many a great trip, leaving me feeling divinely connected with the universe and all who ate them with me. But there was one trip in particular that, well, let's just say it wasn't "all good, man". <div><br /></div><div>My best friend's grandfather had just passed away, and I made the trek back to Youngstown to support her and attend the funeral. I also happened to bring one gigantic mushroom with me that I'd been saving for a special occasion. I don't know what in my sick head led me to believe that the eve of a funeral counted as such, but when you're 18, your idea of a good decision is usually clouded by negative external influence. </div><div><br /></div><div>Here's how the night played out... </div><div><br /></div><div>My best friend and I are at my childhood home sitting on the back porch. Pivotal story fact: My entire immediate family was home at the time. Like I said, I wasn't the best decision making. I split the gigantic mushroom in half, and I consumed the <i>slightly </i>larger part. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">All's</span> going well, and we start watching the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">iTunes</span> visualizer and wait for the magic to happen. I decide to get up to use the bathroom. That's when everything started to spiral sideways. The <span class="blsp-spelling-error" id="SPELLING_ERROR_4">shrooms</span> started to kick in <i>not</i> very gently. </div><div><br /></div><div>For a split second, I look in the mirror. I suddenly have no idea who I am, where I am, or any knowledge of eating shrooms. I was a complete blank slate...somewhat like a newborn baby. At a loss for what to do, and without a care nor thought, I lay down on my living room carpet and stare up at the ceiling. My mother walks into the room to find me zoned-out on the floor. Then, all chaos erupts. </div><div> </div><div>Mom: "Jenn, are you okay?" </div><div><br /></div><div>Me: "Who are you?"</div><div> </div><div>Mom: "Oh my god! What are you on this time?!"
My mother runs out to the porch where my best friend is tripping and having a great time. </div><div> </div><div>Mom: "What the hell is wrong with Jenn? Did you take Ecstasy?!?" </div><div><br /></div><div>Friend: "Oh, it's fine, Mrs. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Shagrin</span>. We just ate mushrooms. Everything is great!" </div><div><br /></div><div>My mom immediately flips out believing I'm overdosing, and runs back inside. FYI: It's nearly impossible to overdose on psilocybin, and is not usually fatal unless combined with alcohol. </div><div><br /></div><div>Mom: "Jenn, you're poisoned. You are going to die. I'm taking you to the hospital!" </div><div><br /></div><div>Keep in mind that I'm a complete blank slate, so I absorb whatever is said like a sponge. I now believe that I'm actually going to die, and start having a raging panic attack. My mom drives me to the hospital, but is hesitant to take me inside because: </div><div>A) She works there, and doesn't want her co-workers to think her daughter is a druggie. </div><div>B) She knows that they'll admit me to the psychiatric ward, which is probably where I belonged at that point in my life. </div><div><br /></div><div>We sit in the hospital parking lot for almost two hours, and as I start to come down, the mushrooms have a truth serum-like effect. I confess every single "bad" thing I've done in my life. To top it off, I try to convince my sweet, scared-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">shitless</span> <i>pharmacist</i> mother that it truly was "all good, man", and that mushrooms were amazing medicine.
I spent a nice 30 days in rehab following that lovely evening. </div><div><br /></div><div>My best friend was stuck hanging out with my dad and little sister while tripping balls, and hand-wrote a journal of her experience on 50+ Post-It Notes. It is one hilarious chronicle of how psylocybin heightens experiences and expands consciousness. The inner-workings of psylocybin on my best friend's brain made her quite a comedic poet. After the funeral the next day, we took the Post-It Chronicles to Kinko's. We lined up all 50ish notes and made a giant poster-board commemorating our wild night. I keep it on my wall to this very day.
Well, I hope that story is truly <span class="blsp-spelling-error" id="SPELLING_ERROR_7">unPHOgetable</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Muahaha</span>.</div><div><br /></div><div><br /></div><div><div style="font-weight: bold; text-align: center;">Vegan Chicken and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Jicama</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Pho</span>
with Basil Mint, Cilantro, Garlic and Lemon <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pistou</span>
</div>
<ul><li>1/8 cup Vegetable Shortening</li><li>1 batch of <a href="http://jennshaggy.blogspot.com/2009/07/vegan-chicken-marsala-masala-with-fresh.html">Vegan Chicken</a>, cut into bite sized pieces </li><li>16 cups No Chicken Broth</li><li>1 large Onion</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Daikon</span>, peeled and sliced</li><li>5 large Carrots, peeled and sliced</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Jicama</span>, peeled and sliced</li><li>4 whole Anise Seeds</li><li>4 whole Cloves</li><li>1 Ginger Root, about 4 inches long</li><li>1 Cinnamon Stick</li><li>6 Whole Black Peppercorns</li><li>About 3 TBSP of Vegetarian Fish Sauce</li><li>1 lb Rice Noodles, cooked very <span class="blsp-spelling-error" id="SPELLING_ERROR_14">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Dente</span></li><li>About 1 lb of Bean Sprouts</li><li>Chili Paste, for serving on the side (optional)</li><li>Vegetarian <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Hoisin</span> Sauce, for serving on the side (optional)</li></ul>In a very large pot over medium heat, melt the vegetable shortening until it's completely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">liquefied</span>. Add in the vegan chicken pieces and 16 cups of No Chicken Broth, then allow to cook.
Take the Onion and peel it completely, the carefully hollow out the center. Place the anise, ginger root, cloves, peppercorns and cinnamon inside of the onion. Using tongs to hold the onion, place it directly over your stove's burner until well browned. Add to the "chicken" and stock pot. Also add the whole cloves and vegetarian fish sauce to the stock pot, then followed by the carrots and <span class="blsp-spelling-error" id="SPELLING_ERROR_18">daikon</span>.
Allow the broth to cook for about an hour, until the vegetable are softened, then taste to see if more vegetarian fish sauce is needed. Skim off any excess fat if necessary.
While the soup is simmering is the best time to cook the noodles in a separate pot.
To serve each bowl of soup, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">ladle</span> in a good <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">amount</span> of broth and veggies, add the noodles and serve topped with bean sprouts and <span class="blsp-spelling-error" id="SPELLING_ERROR_21">pistou</span>. On the side, serve the chili sauce and vegetarian <span class="blsp-spelling-error" id="SPELLING_ERROR_22">hoisin</span> sauce.
<span style="font-weight: bold;">To Make the <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Pistou</span>...</span>
<ul><li>1 small Sliced White Onion</li><li>3 Green Onions, roughly chopped</li><li>1 small bunch Fresh Cilantro</li><li>1 cup tightly packed Fresh Mint Leaves</li><li>1 cup tightly packed Fresh Basil Leaves</li><li>1/4 Fresh Lemon Juice</li><li>3 Cloves Garlic</li><li>1/4 cup Vegetable Oil</li><li>Pinch of Salt and Freshly Cracked Black Pepper</li></ul>
Using a food processor, first puree the while onion and garlic. Add the rest of the ingredients to the food process, and puree until completely blended, scraping down the sides once during the blending process. Serve atop <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Pho</span>.</div>Jenn Shagrinhttp://www.blogger.com/profile/11308228421873009108noreply@blogger.com11