tag:blogger.com,1999:blog-47939397229484421682024-03-13T23:58:31.173-07:00The Well-loved ApronLilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-4793939722948442168.post-81992573822206847012019-07-02T20:35:00.001-07:002019-07-02T20:35:40.145-07:00I'm Back + 4th of July Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! My profound apologies for not posting for so long! In my defense, the last couple of months of school were really busy and at times stressful, so blogging wasn't my priority. Thankfully, God helped me through it and now it's summer β! <br />
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I should probably give you all a brief life update. I wrote in <a href="http://thewell-lovedapron.blogspot.com/2019/03/from-heart-2nd-vascular-surgery-this.html">my last medical post</a> that I was going to have a post vascular surgery appointment and I did! My vascular surgeon still thinks that there's some vein blockage, but didn't seem to be too disappointed. I'm slated to have a vein ultrasound done next month and will probably have my semi-annual cardiology appointment this or next month and will need to have an appointment to make sure my pacemaker is continuing to work well, so that's what's next medically speaking.<br />
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And now, let's talk about food! Today's recipe makes a great treat for a 4th of July celebration- the recipe is for star-shaped sugar cookies with decked with a sweet glaze and patriotic sprinkles π. There are two main components of this cookie recipe: the cookies themselves and the glaze. Let's walk through these two parts together.<br />
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<b>1. The Cookies</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShYnXy_VCI-1XeFyZdx7uDn_duxMmqetu3LWqEwGqqmpUkV2ts3cbTdXK6teL79VXdF-L2rzNAlIP0jLp6yo8Aw9usjVMbq6hCwaR3CFREAt6Sr9_V4LULGe5HjPLy46qrejTfIidLms/s1600/DSC_0097%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShYnXy_VCI-1XeFyZdx7uDn_duxMmqetu3LWqEwGqqmpUkV2ts3cbTdXK6teL79VXdF-L2rzNAlIP0jLp6yo8Aw9usjVMbq6hCwaR3CFREAt6Sr9_V4LULGe5HjPLy46qrejTfIidLms/s640/DSC_0097%255B1%255D.JPG" width="640" /></a></div>
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I think that it's safe to say that these sugar cookies are some of the best I've ever had. I will say, however, that it took a little recipe testing to figure out if this recipe was indeed the best. A couple of summers ago, <a href="http://thewell-lovedapron.blogspot.com/2018/10/recipe-testing-small-batch-caramel-sauce.html">my mom</a> and I worked to test two recipes of cookies: the one that will share with you today and one from a different blog. Both cookie recipes were definitely good, but the cookie recipe that I'm sharing with you today yielded cookies with an impeccable taste and the signature buttery texture possessed by all good sugar cookies π.<br />
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You probably know the secret to soft, buttery sugar cookies already: butter- and lots of it! But the key to crafting sugar cookies with an addictive taste is an unexpected ingredient: almond extract. Once you have sugar cookies infused with a smidgen of this nutty elixir, there's no going back; your standard for sugar cookies will never be the same. Thankfully, almond extract, like vanilla extract is not too hard to find; it is probably sold at a grocery store near you. There's <i>lots </i>of extracts on the market, but I would say for home cooks like us, vanilla and almond extracts are the only two that you should make sure you have in your pantry.<br />
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I know that I'm telling you all these wonderful things about these sugar cookies, but I'd be lying if I didn't tell you that sugar cookies aren't easy, especially rolling them out. As of yet, I have not found any foolproof hack for stickage-free rolling of sugar cookie dough, but I do have a couple of tips. First of all, chill the cookie dough for a bit if it is too sticky to roll out; this will help the flour and butter in the dough to meld together and the fat in the dough will firm up, yielding dough that is more manageable to work with. My second tip is this: make sure that you dust your clean work space where you will roll out the cookie dough as well as the rolling pin itself with a fair amount of flour (like the amount in the picture above). This will help prevent the dough from sticking to the counter and rolling pin.<br />
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<b>2. The Glaze</b><br />
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Instead of frosting my sugar cookies, I like glazing them. Why? The reason is three-fold. First it's easier; you don't have to deal with making frosting and carefully spreading it on delicate cookies. Secondly, it's faster, for the same reason. Thirdly, it makes decorating less-stressful. I am by nature <i>not </i>an artistic person in terms of decorating, so glazing sugar cookies and garnishing them with some colored sprinkles is right up my alley π!<br />
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Now, those of you who know my food philosophy (eating a balanced diet but also indulging in treats at times) might be surprised that there is corn syrup in this glaze. The truth is, I am someone who hardly <i>ever </i>cooks with corn syrup; in fact, I think that it's a good idea to try to bake with natural sweeteners, like fruit, honey, and pure maple syrup instead of refined sweeteners (hello <a href="http://thewell-lovedapron.blogspot.com/2018/10/updated-post-banana-oat-muffins.html">banana oat muffins</a>). However, this is a special dessert that I'm not attempting to "healthify", and corn syrup gives the glaze it's proper texture, so there you go. However, feel free to experiment with this glaze recipe by using honey instead of corn syrup. I've never tried that myself, but it might work and if so, I would love to know!<br />
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I used <a href="http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/">this recipe</a> and <a href="https://www.allrecipes.com/recipe/11082/sugar-cookie-glaze/">this recipe</a> to bring you today's recipe.<br />
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If you are looking for other dishes to bring to your 4th of July gatherings, here are recipes for <a href="http://thewell-lovedapron.blogspot.com/2018/09/lightened-up-classic-coleslaw.html">coleslaw</a>, <a href="http://thewell-lovedapron.blogspot.com/2019/02/updated-post-tandoori-chicken.html">grilled chicken</a>, and <a href="http://thewell-lovedapron.blogspot.com/2019/02/slow-cooker-pork-chili-verde.html">slow cooker chili verde</a>, all of which would be crowd pleasers π!<br />
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That's all for now. Again, my apologies for not posting for so long. I hope you have a wonderful 4th of July π. I'll "see" y'all again Friday when I post a recipe for a lightened-up classic dessert π.<br />
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<b>Sugar Cookies</b></div>
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<b>For the Cookies:</b></div>
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<ul>
<li>1 cup unsalted butter, softened</li>
<li>3/4 cup granulated sugar</li>
<li>1 tsp. pure vanilla extract</li>
<li>1/2 tsp. almond extract</li>
<li>1 large egg</li>
<li>2 tsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>3 cups all-purpose flour, plus more for dusting</li>
</ul>
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1. Preheat oven to 350 degrees F.</div>
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2. Using a stand mixer fitted with a paddle attachment or using a hand mixer and a large bowl, beat together the butter and sugar until smooth, at least 3 minutes.</div>
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3. Beat in the extracts and the egg and set the mixture aside.</div>
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4. In a medium bowl, whisk together the baking powder, salt, and flour.</div>
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5. Beat in the dry ingredient mixture a little at a time into the wet ingredient mixture until incorporated, kneading it by hand if it becomes too thick for the mixer to handle, then set aside.</div>
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6. Chill the dough if it is too sticky to work with; otherwise, proceed with the rest of the steps below.</div>
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7. Flour a clean work surface (such as a counter or cutting board) as well as a rolling pin.</div>
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8. Place the dough on the work surface and roll it to about 1/4 inch thickness.</div>
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9. Cut the dough into desired shape using a cookie cutter.</div>
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10. Grease a cookie sheet with cooking spray.</div>
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11. Carefully transfer the cut-out cookies onto the tray, spacing them about 2 inches apart from each other.</div>
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12. Bake in preheated oven for 6-12 minutes, depending on the size of the cookies and desired texture.</div>
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13. Once the cookies have totally cooled, make and spread the glaze on them (recipe below) and add sprinkles if desired.</div>
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14. Enjoy, storing at room temperature for up to 3 days.</div>
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<b>For the Glaze:</b></div>
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<ul>
<li>1 cup powdered sugar</li>
<li>1 T. light corn syrup</li>
<li>2 T. water</li>
<li>Food coloring (if desired)</li>
</ul>
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1. Once the cookies (recipe above) have completely cooled, make the glaze by whisking together all of the ingredients until smooth and spreading them on the cookies.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com5tag:blogger.com,1999:blog-4793939722948442168.post-80930710446194668312019-04-16T19:17:00.001-07:002019-04-16T19:17:40.327-07:00Updated Post- Spreadable Cream Cheese Frosting<br />
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Hi everyone! Today, I want to share again with you a delicious recipe that you should keep in your frosting arsenal: cream cheese frosting π!<br />
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You might be wondering why I'm posting this cream cheese frosting recipe a second time around. First of all, the photo in <a href="http://thewell-lovedapron.blogspot.com/2018/01/classic-cream-cheese-frosting.html">the original post</a> was pretty bad π¬π. Second of all, Easter is right around the corner and this frosting has a flavor that goes well with many different cakes (the recipe for one of which I hope to post later this week π)!<br />
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I should preface this post by noting that following this frosting recipe yields <i>spreadable </i>cream cheese frosting, <i>not pipeable </i>cream cheese frosting. If you're looking for a recipe for pipeable cream cheese frosting, <a href="https://www.lifeloveandsugar.com/cream-cheese-frosting/">click here</a>.<br />
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There are only a few ingredients required to make cream cheese frosting, so I want to briefly walk you through those.<br />
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<b>1. Cream Cheese</b><br />
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I love adding cream cheese to this frosting because<span style="background-color: #f6d5d9;"></span> it imparts to the frosting a slightly tangy flavor. This helps to balance the intense sweetness that frosting generally has. Cream cheese also adds a lovely richness to this frosting.<br />
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<b>2. Butter</b><br />
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In my opinion, butter is essential in frosting. It gives this frosting its signature, creamy texture and rich taste. Butter makes everything better! (Especially <a href="http://thewell-lovedapron.blogspot.com/2018/11/update-post-ii-peanut-butter-oatmeal.html">cookies</a> π!)<br />
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<b>3. Powdered Sugar</b><br />
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The addition of powdered sugar to cream cheese frosting balances the sour flavor of the cream cheese. It's critical that powdered sugar is used in this frosting versus a granulated sugar to ensure the smoothness of the frosting.<br />
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<b>4. Pure Vanilla Extract</b><br />
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Pure vanilla extract makes this frosting; it adds depth to its sweetness.<br />
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<b>5. Milk</b><br />
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Milk is requisite to this frosting; it helps to ensure that the frosting is spreadable.<br />
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And while you could obviously just eat this cream cheese frosting by the spoonful (hey, I won't tell anyone!), it would be delicious spread on your favorite cakes and desserts (I have <a href="http://thewell-lovedapron.blogspot.com/2019/03/whole-wheat-cinnamon-streusel-coffee.html">this coffee cake</a> in mind π)<br />
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I used a recipe from <a href="https://www.amazon.com/Betty-Crocker-Cookbook-10th-Combbound/dp/0764576739/ref=sr_1_6?ie=UTF8&qid=1515466111&sr=8-6&keywords=betty+crocker+cookbook">this cookbook</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again later this week (hopefully one of my <i>favorite </i>cake recipes π !)<br />
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<b>Spreadable Cream Cheese Frosting</b></div>
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<ul>
<li>1-8oz. package 1/3 less-fat cream cheese, softened</li>
<li>1/4 cup (1/2 stick) unsalted butter, softened</li>
<li>2-3 tsp. milk, as needed for thinning</li>
<li>1 tsp. pure vanilla extract</li>
<li>3 cups powdered sugar</li>
</ul>
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1. In a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer, beat together the cream cheese, butter, milk, and vanilla on low speed until smooth.</div>
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2. Gradually beat in the powdered sugar, 1 cup at a time, on low speed until the frosting is smooth and spreadable.</div>
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3. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
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<br />Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-53432134792801040582019-04-11T21:37:00.002-07:002019-04-11T21:37:51.319-07:00Candied Walnuts<br />
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Hi everyone! I apologize for posting so late. I think from now on, I just want to commit to posting twice a week and not necessarily on Monday's and Friday's. Hopefully that's ok with y'all. Anyways, today, I want to share with you an easy stove-top recipe guaranteed to make your desserts and salads more fun: candied walnuts.<br />
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Only a few simple ingredients are required to make candied walnuts. I'd like to walk you through those ingredients real quick.<br />
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<b>1. Walnuts</b><br />
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This is probably the most obvious ingredient in today's recipe π. Why candy walnuts versus a different nut? Well, at least here in California, walnuts are one of the cheaper nuts, so that's a plus. Also, they have a neutral flavor that is great for sweet or savory applications ( today's recipe is, of course, a sweet application.) Lastly, they are really easy to chop up. Maybe this is just me, but I feel that almonds are harder to chop into small pieces for baked goods and other treats. What do you guys think about that?<br />
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<b>2. Granulated Sugar</b><br />
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Granulated sugar is essential in making candied walnuts; it adds a wonderfully sweet, caramelized and crispy coating to the walnuts as it toasts in the pan. While I do try to use natural sweeteners in my kitchen adventures (such as in <a href="http://thewell-lovedapron.blogspot.com/2018/10/updated-post-banana-oat-muffins.html">these muffins</a>), sometimes only actual sugar will do the trick. That's the case with this candied walnut recipe, but feel free to experiment with natural sweeteners if you'd prefer.<br />
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<b>3. Butter</b><br />
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Butter truly does make everything better. It keeps the sugar and walnuts from totally sticking to the pan and also adds richness to the recipe.<br />
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I used <a href="https://natashaskitchen.com/5-minute-candied-walnuts/#jump-to-recipe">this recipe</a> to bring you today's recipe.<br />
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I'll be sharing a dessert recipe with you all in the near future that is a great way to show off these candied walnuts, but in the meantime, add them to your favorite simple salad recipe topped with <a href="http://thewell-lovedapron.blogspot.com/2018/12/raspberry-vinaigrette.html">this dressing</a>.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>. I look forward to posting again tomorrow or Saturday π. (hopefully one of my favorite frosting recipes π!)<br />
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<b>Candied Walnuts</b></div>
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<li>1 cup raw walnuts, roughly chopped</li>
<li>1/4 cup granulated sugar</li>
<li>2 T. unsalted butter</li>
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1. In a sautΓ© pan over medium heat, add all of the ingredients.</div>
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2. Heat over medium heat for 5 minutes, stirring frequently so the mixture does not burn.</div>
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3. Transfer the mixture immediately onto a sheet of parchment paper and separate the nuts right away.</div>
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4. Let the candied walnuts cool for 5-7 minutes so that the coating solidifies, then enjoy, storing at room temperature for up to 3 days.</div>
Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-13934338910699866002019-04-06T17:09:00.000-07:002019-04-06T17:09:30.320-07:00Baba Ghanoush<br />
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Hi everyone! I'm sorry for posting late- again βΉοΈ. But hopefully, today's unique recipe will make up for it. Let's get started!<br />
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To preface this post, remember how I told you in <a href="http://thewell-lovedapron.blogspot.com/2019/02/mushroom-and-onion-steak-topping.html">this post</a> that I'm not naturally a mushroom person? Well, this same principle is being applied to today's recipe, except in terms of eggplant. I'm not normally an eggplant person. I think what throws me for a loop is the funky texture of eggplants- kind of slimy and mushy. However, I <i>will </i>eat eggplants in the context of today's recipe.<br />
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You might be wondering what <i>baba ghanoush </i>is. According to <a href="https://www.google.com/search?q=what+is+baba+ganoush&rlz=1C1CHBF_enUS706US706&oq=what+is+baba&aqs=chrome.1.69i57j0l5.3891j0j7&sourceid=chrome&ie=UTF-8">a quick Google search</a>, <i>baba ganoush </i>is, <span style="font-family: inherit;">"<span style="background-color: white; color: #222222;">a thick sauce or spread made from ground eggplant and sesame seeds, olive oil, lemon, and garlic, typical of eastern Mediterranean cuisine." The thought of putting ground eggplant in a sauce probably sounds less than appetizing π. So what makes it so good? The trick is slow-roasting the eggplant in the oven. Through roasting, the eggplant develops a creamy texture and a smokey taste, which make it lovely for this sauce.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">I should also note that the <i>baba ghanoush </i>recipe that I'm sharing with you is, while delicious, not authentic. Why? For one thing, it doesn't include sesame seeds. You could definitely add some if you'd like, but I think that between the smokey eggplant and the pungent garlic, there are already a lot of flavors going on in the sauce. Also, this recipe for <i>baba ghanoush </i>contains parsley. I'm sure that most people associate parsley with European and maybe South American cuisines, but it's bright flavor, coupled with some fresh lemon juice, cuts through the rich flavors of the roasted eggplant and garlic.</span></span><br />
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<span style="color: #222222;"><span style="background-color: white;">There's so much you can do with <i>baba ghanoush</i>. Use it instead of mayo in your sandwiches and wraps. Use as a dip for cruditΓ©s and pita chips. Slather it on grilled meats. The sky is the limit!</span></span><br />
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<span style="color: #222222;"><span style="background-color: white;">Recipe credit goes to <a href="http://thewell-lovedapron.blogspot.com/2019/03/south-yo-mouth-black-eyed-pea-and-pork.html">my big brother, Sam</a> π.</span></span><br />
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<span style="color: #222222;"><span style="background-color: white;">That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π. (Hopefully a fun recipe involving walnuts π!)</span></span><br />
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<span style="color: #222222;"><span style="background-color: white;"><b>Baba Ghanoush</b></span></span></div>
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<ul>
<li>1 medium eggplant, peeled and halved lengthwise</li>
<li>4 garlic cloves, peeled</li>
<li>1 T. vegetable oil</li>
<li>1/4 bunch parsley</li>
<li>1/4 cup olive oil</li>
<li>Juice of one lemon</li>
<li>Salt to taste</li>
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1. Line a cookie sheet with foil and preheat a convection oven to 350 degrees F.</div>
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2. Drizzle the eggplant halves with vegetable oil and put on the prepared cookie sheet in the preheated oven for 30 minutes.</div>
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3. After 30 minutes, add the garlic and roast both the garlic and the eggplant for 15 minutes.</div>
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4. Allow the eggplant and garlic to cool.</div>
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5. Cut the eggplant into chunks and add it to a food processor along with the roasted garlic and the rest of the unused ingredients, blending everything together until smooth.</div>
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6. Enjoy, chilling the sauce before serving and storing leftovers in the fridge for up to 3 days.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-18369287419718903122019-04-02T21:50:00.001-07:002019-04-02T21:50:37.751-07:00Smoothie of the Month- Orange Creamsicle<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! I apologize that I'm posting late. It's a new month, which means there's a new smoothie! Let's get started!<br />
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Let's admit it: deep down inside of each one of us, there is a ravenous craving for dessert. But at the same time, we care about what we put into our bodies and therefore make a general effort to eat a balanced diet. While this is a smart way to live, there still remains within us the desire for sugary sweets. Sure, we can try to ignore this craving, but eventually, we all know that we'll cave in and overly-indulge ourselves in order to satisfy our throbbing sweet tooths. So what's the solution?<br />
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The solution is today's smoothie. It's full of two nutritional powerhouses: oranges and bananas. According to <a href="https://www.healthline.com/nutrition/foods/oranges#vitamins-and-minerals">this article</a>, oranges contain flavonoids, which may protect people against heart disease. In addition, oranges have a fair about of citric acid and citrates, both of which are alleged in helping keep kidneys healthy. <a href="https://www.healthline.com/nutrition/11-proven-benefits-of-bananas#section2">This article</a> says that bananas have a relatively low glycemic index, which means that they won't cause big blood sugar spikes in healthy people. Also, the fair amount of fiber that bananas contain may help to improve digestive health.<br />
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While this smoothie packs a nutritional punch, it also will satisfy your sweet craving. How? Each serving contains a bit of vanilla ice cream, which gives a milkshake feel to this smoothie π.<br />
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If you're looking for another lightened-up treat, you might want to bake a <a href="http://thewell-lovedapron.blogspot.com/2019/03/whole-wheat-cinnamon-streusel-coffee.html">whole wheat coffee cake</a>.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π.<br />
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<b>Orange Creamsicle Smoothie</b></div>
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<ul>
<li>1 small ripe banana</li>
<li>2 medium oranges, peeled and sliced into segments</li>
<li>2 cups milk</li>
<li>1/2 cup vanilla ice cream</li>
<li>Ice as desired</li>
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1. Blend all the ingredients together until smooth.</div>
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2. Enjoy, pouring into two glasses and serving immediately for best results.</div>
Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com6tag:blogger.com,1999:blog-4793939722948442168.post-83631613873930640632019-03-30T22:03:00.003-07:002019-03-30T22:03:54.212-07:00From the Heart- 2nd Vascular Surgery This Month + Next StepHi everyone! Hooray, it's Saturday ππ! I apologize for posting late. This week was a pretty busy week for me, namely because I had another vascular surgery. In today's blog post, I'm going to share some of the deets of that with you and also talk about what's the next step in my healthcare.<br />
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So, for some context, you can see <a href="http://thewell-lovedapron.blogspot.com/2019/03/from-heart-post-op-visit-to-clinic-next.html">my most recent medical post</a>. To sum that post up, my vascular surgeon said that he wanted to try one more time to get more blood flow in my right leg. He wanted to do another surgery somewhat soon after <a href="http://thewell-lovedapron.blogspot.com/2019/03/from-heart-i-had-vascular-surgery-next.html">the one I had at the beginning of March</a>. This is because he wanted to ensure that the vein didn't close back up like it had after <a href="http://thewell-lovedapron.blogspot.com/2018/08/from-heart-home-from-hospital.html">the first surgery</a>. I realize that at this point, you might be confused about what surgery happened when and all that. So, I had my first vascular surgery last summer, my second one at the beginning of this month, and my third (and hopefully the last one for a while) this past week.<br />
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I'm not going to tell all of the details from this vascular surgery; I told you guys a lot of those just a couple of weeks ago so y'all know the drill π. In this post, I'll just tell you the notable things that happened this 3rd time around.<br />
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First thing- you'd think that by now I'd be a pro at dealing with getting an IV. Apparently, I'm not π¬. The 2nd time I had vascular surgery, the nurse numbed the part of my hand where she was going to insert the IV with lidocaine. On a scale of 1-10 of pain, getting the lidocaine and the IV was like a 2- it hurt a little, but not that bad. For some reason this past week when the time came to get an IV, I thought that the nurse didn't need to numb me with lidocaine before inserting the IV; I thought that getting the IV without the lidocaine would be just like getting a little shot. So when the nurse asked if I wanted lidocaine before getting the IV, I said no. Boy, was that a stupid move on my part π. Getting an IV without lidocaine feels like getting 5 shots at once in the same place in slow motion if you know what I mean π£. Bottom line: lidocaine is your friend when you get an IV!<br />
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Another thing that was different with this 3rd surgery was that I had it around 1:45 in the afternoon, so I didn't have to be at the hospital until 11 in the morning! While it was nice to get to sleep normal hours the night before the surgery, I wasn't allowed to eat anything after midnight, so I definitely had low blood sugar by the time the surgery rolled around. I honestly didn't feel that bad, but my vision was kind of blurry from lack of food π΅. When I told some of the medical staff, they weren't too concerned as I think that is a side effect of not eating for a long time.<br />
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The other thing that I requested be done differently with this vascular surgery was not getting versed before going into the cath lab (the place where the vascular surgery is done). This is because the versed made me feel weird last time and also made me forget some of the moments before surgery. The combination of not feeling good and lack of control over my mind made me decide to opt out of getting versed before this past week's surgery. I think this was a good decision, but I definitely noticed that I was significantly more nervous in the cath lab this time around because I was fully aware of what was going on. I guess that when I was being wheeled to the cath lab, it hit me that this surgery was really happening and I started wondering if I was going to be ok after the surgery. Any of you who have had surgery know what I mean- right before, you start wondering if you'll make it out ok. (By the way, general anesthesia is very safe, so it's not like I was entering a dangerous situation π.) Once in the cath lab, my nervousness was very apparent. My heart was pounding (it got up to around 130 beats per minute, which is what it normally is when I exercise). I saw my heart rate on the monitor and, feeling bad for getting so anxious, said something to the people in the room like, "I'm sorry, I'm just a little nervous." (That was an understatement.) Then something happened that I'll never forget. One of the medical staff in the room could tell that I was getting stressed out and he asked me what kind of music I like to listen to. I replied that I like Christian music. He then pulled out his phone and hit play on the playlist that he said his son listens to every night. He put the phone right by my ear so I could hear it and the song that started playing was <a href="https://www.youtube.com/watch?v=N_lrrq_opng">"I Can Only Imagine"</a>. I think that God used that small but incredibly touching action of that man to help calm me down π. (This was the same man who was joking with me last time that I was trying to figure out what was going on right before the surgery π.) Probably about a minute after that, and I was out π€!<br />
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Next thing I knew, I think I was in the PACU (post-anesthesia recovery unit). I think that since I didn't get versed before the surgery, that contributed to the fact that I wasn't as groggy waking up from surgery (though I think I did ask my parents the same or similar questions more than once π.)<br />
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Since I didn't wake up from surgery until about 5 in the evening and subsequently had to lie flat for 6 hours afterward and be on an IV blood thinner all night, I spent the night at the hospital. Even though I didn't sleep much that night (hello loud IV drips and alarms going off), God gave me the grace to get through the night by reminding me of a lot of Christian songs that I know.<br />
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The next morning, I got an x-ray and ultrasound done I think to make sure that I didn't have any blood clots and to see the stent. Oh! I should probably tell you guys how the surgery actually <i>went. </i>Praise God, it went well ππ!! Apparently, the surgeon was a lot happier about how this 3rd surgery went than he was last time. Although my vein had closed up again since the last surgery, the surgeon was able to insert the catheter into the occluded vein through another way and was able to get more blood flowing in my right leg! He inserted another stent into my upper leg to do this. Funny story- to see if there was flow in my leg, the surgeon put an IV in my foot and sent contrast through it to see how it flowed π. I think that that was probably the first time that I've ever had an IV put into my foot. It was funny because my foot was orange after the surgery because of the sterilizing agent that was put on it during the surgery so that it was all clean for the IV π. It kind of looked like I had gotten shot in the foot with an orange paintball.<br />
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A couple of hours or so after getting the ultrasound done, I got released to go home!<br />
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In terms of what's next in dealing with my circulation, there's nothing huge. I think my vascular surgeon will keep following my case and I have a follow-up appointment with him in a few weeks, I think.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π. (hopefully the smoothie of the month for April π!)Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-79712558692119308302019-03-25T20:32:00.001-07:002019-03-25T20:32:03.255-07:00Whole Wheat Cinnamon Streusel Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! Happy Monday! I apologize for not posting Friday, but hopefully late is better than never, right?! Anyways, today, I want to share with you a lightened-up take on a tasty breakfast treat π. Let's get started!<br />
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It's moist. It's fluffy. It's sweet. It's full of that quintessential cinnamon-y flavor. It's coffee cake. And although it can be easy to justify eating this treat for breakfast because it goes so amazingly well with coffee, when it's loaded with sugar and refined-flour, that's hard to legitimately do. <br />
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Enter this lighted-up coffee cake. While this isn't health food, it <i>is </i>a cake that you can feel better about eating with your morning coffee. Why? Here's why.<br />
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<b>1. It Has Less Sugar</b><br />
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The <a href="https://food52.com/recipes/33554-buttermilk-streusel-coffee-cake">original recipe</a> that today's recipe is based on, while delicious-looking, called for a hefty amount of sugar in the cake- about 2 cups in total! However, adding this much sugar would have yielded a saccharine-sweet cake; a little less than a cup and a half of sugar in the cake produced a sweet-but-not-too-sweet baked good. Also, with less sugar in the cake, you don't have to worry so much about going overboard on your daily added sugar intake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7WB1P9Z3F4SMl-XvJ9T1gwBq4H4BD259y7i1yYJJ2wFDBWSZgjX0d5IVzEbOJKISPzQGGug8hSEJNC6cERDAM-8rryqkYquU_6a7Fchebkt3PrzUX85AZxQHsHVoXc9qQLTHW0jA4RU/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7WB1P9Z3F4SMl-XvJ9T1gwBq4H4BD259y7i1yYJJ2wFDBWSZgjX0d5IVzEbOJKISPzQGGug8hSEJNC6cERDAM-8rryqkYquU_6a7Fchebkt3PrzUX85AZxQHsHVoXc9qQLTHW0jA4RU/s640/DSC_0430.JPG" width="640" /></a></div>
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<b>2. It's Mostly Made With Whole Wheat Flour</b><br />
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While some baked goods must be made 100% with all-purpose flour to taste good (ahem <a href="http://thewell-lovedapron.blogspot.com/2018/09/updated-post-snickerdoodles.html">snickerdoodles</a>), coffee cake can still be delicious when more than half of its all-purpose flour content is swapped for whole-wheat flour. This adds nuttiness and extra fiber to the cake- yum π!<br />
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And while this cake is delicious all on its own, it is, of course, wonderful with a steaming mug of coffee and a dollop of whipped cream π. You might want to consider serving this at your Easter brunch along with a savory baked good, such as <a href="http://thewell-lovedapron.blogspot.com/2018/12/grandmas-savory-breakfast-casserole.html">egg casserole</a>!<br />
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That's all for now. Don't forget to <a href="http://thewell-lovedapron.blogspot.com/2018/09/updated-post-snickerdoodles.html">follow me on Instagram</a>! I look forward to posting again on Friday π.<br />
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<b>Whole Wheat Cinnamon Streusel Coffee Cake</b></div>
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<b>For the Cake:</b></div>
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<ul>
<li>2 cups whole wheat flour</li>
<li>1 cup all-purpose flour</li>
<li>1 T. baking powder</li>
<li>1 tsp. baking soda</li>
<li>1/2 tsp. salt</li>
<li>3 eggs</li>
<li>1.25 cups buttermilk</li>
<li>3/4 cup granulated sugar</li>
<li>8 T. (1 stick) unsalted butter, melted</li>
</ul>
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1. Spray a 9-inch bundt pan with cooking spray and preheat the oven to 350 degrees F.</div>
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2. In a large bowl, whisk together the flours, baking powder, baking soda, and salt.</div>
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3. In a medium bowl, whisk together the eggs, buttermilk, sugar, and melted butter.</div>
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4. Add the egg mixture to the flour mixture, mixing until fully combined.</div>
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5. Pour half of the batter into the prepared pan and top with half of the streusel (recipe below).</div>
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6. Pour the remaining batter on top, then add the rest of the streusel (recipe below).</div>
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7. Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.</div>
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8. Cool the cake completely before inverting onto a dish, slicing, and serving.</div>
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9. Enjoy, storing leftovers at room temperature for up to 3 days and freezing for up to one month.</div>
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<b>For the Streusel:</b></div>
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<ul>
<li>1/3 cup granulated sugar</li>
<li>1/3 cup brown sugar</li>
<li>2/3 cup all-purpose flour</li>
<li>1.5 T. ground cinnamon</li>
<li>1/4 tsp. ground nutmeg</li>
<li>1/2 tsp. ground cloves</li>
<li>1 pinch salt</li>
<li>8 T. (1 stick) unsalted butter, slightly softened and cut into 1 tablespoon pieces</li>
</ul>
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1. In a medium bowl, whisk together the sugars, flour, spices, and salt.</div>
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2. Cut the butter into the mixture using a pastry blender until moist crumbs form.</div>
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3. Add the streusel to the cake as directed in the cake recipe above.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-27046118123985793872019-03-18T21:49:00.005-07:002019-03-18T21:49:58.170-07:00Instant Pot 15-Bean Soup<br />
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Hi everyone! Even though springtime is just around the corner, I want to share with you a hearty, plant-based soup that can be made in the Instant Pot.<br />
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It's pretty silly that there aren't more Instant Pot recipes on this blog. I mean, the <a href="https://instantpot.com/">Instant Pot</a> is a super trendy kitchen appliance that works super well for making soups and stews that you can just set and forget. (Though I will say that you shouldn't forget about what you have in your Instant Pot completely, because you'll miss out on something delicious, like this <a href="http://thewell-lovedapron.blogspot.com/2018/09/vegan-instant-pot-curried-carrot-and.html">Instant pot vegan curried carrot and red lentil soup</a> π.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7IQmHVLDY3q7N5Fwf8ODmVcTv2lqdBCXO4JWZ51RkQFEZBIdFLKMk6XcmbN4p-NML1zbIemiEYqGHR-WuTC0UeryaeSSfegO5xwDzlTcAgoGB5XCf4wjPVktlBpY4WXjDpM_Fmotm74/s1600/DSC_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7IQmHVLDY3q7N5Fwf8ODmVcTv2lqdBCXO4JWZ51RkQFEZBIdFLKMk6XcmbN4p-NML1zbIemiEYqGHR-WuTC0UeryaeSSfegO5xwDzlTcAgoGB5XCf4wjPVktlBpY4WXjDpM_Fmotm74/s640/DSC_0348.JPG" width="640" /></a></div>
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Although I will be the first to admit that the Instant Pot isn't meant for cooking everything (such as a stew that needs to be simmered for a while for all the flavors to meld, such as <a href="http://thewell-lovedapron.blogspot.com/2019/03/south-yo-mouth-black-eyed-pea-and-pork.html">this one</a>), it does do a good job cooking legumes, something I think that it's good to eat more of. Believe me, I love animal foods (I'm looking at you, <a href="http://thewell-lovedapron.blogspot.com/2019/02/slow-cooker-pork-chili-verde.html">pork chili verde</a>), but I think that it's always good to add more plant-based foods into our diets. While bland beans and raw vegetables, while nutritious, are unappealing, they are transformed in this soup through ham bones and spices into flavorful, appetizing foods that you'll enjoy π.<br />
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I used <a href="https://hurstbeans.com/recipes/hearty-15-bean-soup-in-the-instant-pot">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π. (Hopefully a lightened-up breakfast classic π!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5S0wtDo2Jiu_QQEW0p6_g68Ss4sPuCMUIVSBtkSlhF2W2dbZ6jaL3Cdi0RVnEyZPH7cO1K3ZkgJCeLVWDYfVw1fNz9vJiXpWz30byyn0UWAhEY5NosuG5ZsQYeqatdNwpW4TsBOFRUQ/s1600/DSC_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5S0wtDo2Jiu_QQEW0p6_g68Ss4sPuCMUIVSBtkSlhF2W2dbZ6jaL3Cdi0RVnEyZPH7cO1K3ZkgJCeLVWDYfVw1fNz9vJiXpWz30byyn0UWAhEY5NosuG5ZsQYeqatdNwpW4TsBOFRUQ/s640/DSC_0354.JPG" width="640" /></a></div>
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<b>Instant Pot 15-Bean Soup</b></div>
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<ul>
<li>2 T. olive oil</li>
<li>1 large yellow onion, diced</li>
<li>3 ribs celery, diced</li>
<li>5 carrots, diced</li>
<li>3 cloves garlic, minced</li>
<li>1-20 oz. bag 15-bean soup mix, rinsed and sorted</li>
<li>Chicken bullion and pepper to taste</li>
<li>8 cups water </li>
<li>2 pounds ham bones</li>
</ul>
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1. In a sautΓ© pan over medium heat, add the olive oil, onion, celery, and carrots an sautΓ© until the onion is tender, about 3 minutes.</div>
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2. Add the garlic to the pan and sautΓ© until fragrant, about one minute.</div>
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3. Add the cooked vegetable mixture and the rest of the ingredients to the Instant Pot.</div>
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4. Seal the Instant Pot and cook the mixture on high pressure for 35 minutes.</div>
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5. Using tongs, release the pressure from the Instant Pot.</div>
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6. Remove the ham bones from the soup before serving.</div>
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7. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-28163692122688888532019-03-16T13:06:00.002-07:002019-03-16T13:06:39.902-07:00From the Heart- Post-op Visit to Clinic + Next StepHi everyone! I apologize for posting late. Today's post is going to be yet another medical update because this week, I had a post-op appointment after <a href="https://thewell-lovedapron.blogspot.com/2019/03/from-heart-i-had-vascular-surgery-next.html">my vascular surgery</a>.<br />
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So, overall, the follow-up appointment went well π! The sites where the catheters were inserted are healing nicely and there is not nearly as much bruising as <a href="https://thewell-lovedapron.blogspot.com/2018/08/from-heart-home-from-hospital.html">the first time</a> π! The vascular surgeon was a little disappointed that there wasn't much visual improvement in my right leg (not because he performed a cosmetic surgery or anything like that but because an outward improvement can be an indication of better blood flow). I will say, though that my toes have been looking pinker π! Apparently, the increased level of pinkness does <i>not </i>indicate that my veins are necessarily working well but instead shows good arterial flow. That's better than nothing! The surgeon said that he can't know for sure what's been going on inside since the surgery without physically going in and looking. Also, he asked if we had ordered the foot warmer for the mattress, which he had told us at the <a href="https://thewell-lovedapron.blogspot.com/2019/03/from-heart-clinic-visit-with-vascular.html">pre-op appointment</a> that we should buy because it helps the blood flow better. I think it's pretty funny how he really wanted us to buy that simple gadget because he likes it so much π. You can know about all the coolest medical technology in your field but that won't beat the simple things of life.<br />
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This appointment was nice because I feel like it was one of the first times where I really got to know my surgeon as a human being and not just as my doctor. I guess now that I'm older, I appreciate getting to know those who deal with my health in a way that goes just beyond them being my doctor and I being their patient. Because the truth is, even if I'm someone with a CHD and they're doctors, we're all humans who have lives outside of the hospital and clinic π.<br />
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So, what's the next step? Well, the vascular surgeon wants to try one more time to open up the occluded veins in my right leg. I should clarify that last time, he did <i>not </i>put in more stents. Anyways, we are all hoping that I will have another one of these procedures in the near future, like towards the end of this month. I hope and pray that through the surgeon's work, I will be able to once and for all have improved blood flow in my leg. He said that this third attempt to improve the blood flow will be his last; if the vein closes up again, he will have given it his best shot and there is nothing else he can do after that. Like I said, I hope and pray that this go-around will be truly successful, but even if it's not, this is not a problem that is life-threatening or is going to hurt me. It's in God's hands and He knows what is best, so the best thing that I can do is pray that His will would be done and entrust this situation to Him. Looking on the bright side, at least going under anesthesia this next time shouldn't be too bad because we know what to do to prevent nausea and the recovery after the surgery isn't very long, so I should be back to myself soon after the surgery, which is a blessing π!<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π. (Hopefully an Instant Pot recipe π!)Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-12296318864800200672019-03-11T20:13:00.001-07:002019-03-11T20:13:29.271-07:00From the Heart- I Had Vascular Surgery + Next StepHi everyone! Happy Monday! Today's post is another medical update because stuff has been happening, namely vascular surgery.<br />
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So this last week, <a href="http://thewell-lovedapron.blogspot.com/2018/11/crab-cakes.html">my parents</a> and I got up early in the morning to go to a medical center nearby where I was scheduled to have vascular surgery. Even though God had graciously granted me good health, the thought kept swirling around in my mind of whether or not I would be able to have the surgery as scheduled. This is because the day before the surgery, I was running late and ended up literally sprinting in the cold to grab something from my house and then hopped on my bike and peddled off to school without really fully stopping to catch my breath π¬. Suffice it to say, I did not feel too great right after that adventure. Even though after catching my breath, I felt a lot better, my lungs were wheezing on and off that day and even on the morning of the surgery, so I wondered if the surgery would need to be rescheduled. Even though we told the nurse and the anesthesiologist about the wheezing, they listened to my lungs and thought that they sounded healthy, so the surgery was on π!<br />
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Going back in time a bit, my parents and I got to the hospital and I was admitted. Then there was the normal pre-surgery prep (getting an IV, getting my blood drawn, etc.) Also during this surgery prep time, my parents and I talked with some important people. As I mentioned, the anesthesiologist came in and talked to us about the plan. There was some miscommunication so what I said in <a href="http://thewell-lovedapron.blogspot.com/2019/03/from-heart-clinic-visit-with-vascular.html">the last blog post</a> was not accurate. The anesthesiologist made clear that this different anesthesia method, TIVA, <i>is still </i>general anesthesia. Although the plan was that I would be given little or no narcotics, she said that she needed to give me a little bit of the narcotic fentanyl because even when someone is under anesthesia, his or her body still reacts to the pain caused by what the surgeon does. This reaction to pain stresses the heart, making it beat faster, so the fentanyl helps the heart not beat too fast in spite of the pain. I was a little nervous about being given fentanyl because we think that that is one of the triggers of the nausea and vomiting I tend to get after surgery, but all we could do was hope and pray that it wouldn't make me sick.<br />
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I also got to see the child-life specialist. Basically, this is a person at a hospital who helps make kids' hospital experiences more pleasant. She was really sweet! She told me a little bit about what was going to happen, but she did it in "normal English" which was nice π. I also got to talk to her a little bit about how she became a child-life specialist, which was cool because I'm definitely interested in working with kids in the healthcare field without being a nurse and having someone's life in my hands.<br />
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The last main medical person I saw was my cardiologist. It was nice to get to see him because I know him pretty well as I've been his patient for the last few years. He just wanted to make sure I was doing ok and he asked me a little bit about life. That was nice because even though I have health challenges, I'm still pretty much a normal person with a regular life.<br />
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It was also a blessing to have a couple of family friends come to the hospital and stay with my family and me as we waited for the surgery to start. They read a passage of the Bible to us and prayed that everything would go well for God's glory. That meant a lot!<br />
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At about 8:15 in the morning, it was show time! The anesthesiologist came and gave me some versed in my IV. This is a medicine that we call "happy juice." It is not needed for anesthesia but is used more to relax people before surgery. Even though I wasn't super duper nervous about the surgery, I chose to take the versed anyways, but I think next time I won't because it made me feel weird. My mind felt fuzzy and I felt flushed. I also forgot some of what happened before the surgery, which I didn't like. Anyways, after the versed, I was wheeled to the children's cath lab. My family and friends said their goodbyes and then it was surgery time!<br />
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I don't remember much about the few minutes before surgery, but I remember scooting onto the operating table and one of the nurses or surgical technicians telling me how he could tell that I was trying to figure out what was going on. (which I think I was because I was curious π.)<br />
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Next thing I knew, I was in the anesthesia recovery unit feeling pretty out of it. A family friend stopped by as did the nurse practitioner who I usually see at clinic appointments, but I was too out of it to acknowledge or even really remember their presence π. But y'all, here's the super duper exciting part- I didn't get nauseous or throw upππ!! It was pretty much the best recovery from surgery that I can remember having. I will say, though that I was pretty loopy afterward. I asked a few times, "When am I going to stop being out of it?" I also asked my parents multiple times what they ate for breakfast π. Anyways, being out of it after surgery certainly beats vomiting after surgery!<br />
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The surgery took about 3 hours, and I had to lie flat for about 4 hours after to prevent bleeding. So I talked to my family, ate a little bit, watched some TV, talked to friends and stuff.<br />
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In the evening, the surgeon came by and said that after he signed the discharge papers, I could go home π! This was neat because the plan was to stay the night in the hospital and be discharged the next morning, but the surgeon essentially said that there was no reason to stay! In the surgery, he had to re-open and then widen a portion of the vein in my leg that had collapsed some since last surgery and he also was able to keep working on opening more of veins in my leg. Also, my surgeon said that my cardiologist is starting to help organize a choir for kids who have had the type of heart surgery that I had because singing is shown to help keep us kids healthy. This is all pretty tentative, I think, but if it ends up working out, it would be so cool to be in this choir π.<br />
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So a little bit after that, I got to go home, which was a blessing π. Although this surgery is done, dealing with this circulation problem in my leg is not. I have an appointment with the surgeon this week, probably so he can see how I'm doing and also to talk about what the next step in dealing with this issue is. I'm thankful for his persistence in dealing with this problem and also that this problem, though a problem, is not at all life-threatening, even if it's never totally solved π.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday (probably another medical update because of the follow-up appointment this week) π.Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-11213384641888442392019-03-08T20:38:00.000-08:002019-03-08T20:38:05.506-08:00From the Heart- Clinic Visit With the Vascular Surgeon + Next StepHi everyone! Today's post is my first medical post of 2019, so let's get started!<br />
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First of all, I think I should give y'all some context behind these kinds of posts as it's been a while since I've done one. (To read the last medical update, <a href="http://thewell-lovedapron.blogspot.com/2018/12/from-heart-unique-visit-to-clinic-next.html">click here</a>.) I was born with a complex heart defect whose abbreviated name is HLHS. Essentially, I was born without a left ventricle and as such, I essentially have a two-chambered heart. In God's mercy, I was able to have a series of surgeries that made life with this condition possible and that has allowed me to live an overall healthy, normal life.<br />
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But since my heart has to work hard to pump blood throughout my body, things happen. And one of the things that have happened is that in my right leg, veins have gotten partially blocked which means that this leg is not getting good blood circulation. Thankfully, this is a non-life threatening problem that can be dealt with by means of vascular surgery, in which the surgeon inserts stents to open up the blocked veins. I had this type of surgery done back in August 2018 (to read about that, see <a href="http://thewell-lovedapron.blogspot.com/2018/08/from-heart-home-from-hospital.html">this post</a>.) While the stent insertions that I received during that surgery helped some, more surgery for this vein blockage in my leg must be done. This is because veins are delicate and those that are blocked cannot be totally opened at one time because this could harm them.<br />
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This leads me to the purpose of this post: to tell you about my visit to the clinic to see the vascular surgeon who will be adding more stents into this blocked vein in my leg in the near future. Praise God, the appointment went well π! The surgeon definitely noticed the physical symptoms exhibited by my right leg as a result of the vein blockage. He said that walking is good because it helps the veins to squeeze the blood back to the heart. He also said that in terms of this upcoming vascular surgery, he's planning on continuing to work on dealing with the vein blockage in my right leg with more stenting. Also, this time around for surgery, I'll be having TIVA, which basically means that all anesthetic drugs will be administered to me via an IV instead of being inhaled. We think that the inhaled gases along with a type of drug called narcotics were the culprits of the nausea and vomiting that occurred in my recovery from this surgery last time. Ultimately, it is God who helps me and not medicine, but I hope and pray that he will use this new anesthesia method to protect my stomach from getting upset. Also, this TIVA is apparently <i>not </i>general anesthesia; the vascular surgeon said that it is a form of sedation. However, I should be clear that I <i>will </i>be asleep for this next vascular surgery. Recovery shouldn't be more than last time, as the first surgery I think is always the most intense in terms of what the surgeon does, which means that I'll probably be able to come home from the hospital the next morning and be able to do go back to doing some exercise a few days later. So I'll let y'all know how the surgery goes after it happens!<br />
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Also, quick update. It turns out that by God's mercy, my pacemaker is working great and doing what it's supposed to do π!<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π.Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-82856705716652973472019-03-04T21:28:00.000-08:002019-03-04T21:28:02.741-08:00Smoothie of the Month- Wild Blueberry<div style="text-align: center;">
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Hi everyone! Happy Monday! It's the first Monday of March which means it's time for the new smoothie of the month: wild blueberry!<br />
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I don't blame you if you're a bit confused by the name of this smoothie. Why shouldn't I just call it a blueberry smoothie like a normal person? Well, first of all, I am <i>not </i>a normal person and second of all, wild blueberries are the key ingredient in this creamy, dreamy smoothie.<br />
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So, let's talk a little bit about wild blueberries. According to <a href="https://www.wildblueberries.com/the-better-blueberry/faq">this article</a>, these little gems are a type of berry native to North America. Also, it turns out they are different from regular blueberries in several ways. Wild blueberries contain more of a certain powerful antioxidant than cultivated blueberries. Antioxidants help the cells of the human body to help fight against certain unstable molecules linked to cancer and heart disease. They also are sweeter than plain old blueberries, which makes them a great choice for this smoothie. Wild blueberries are smaller than normal blueberries. This makes them nice for smoothies too!<br />
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When you blend up these delicious little berries with banana, orange juice, protein powder, and some water/ice, you will be rewarded with a creamy, sweet, filling, and wholesome drink, perfect for breakfast, snack, or dessert π. I recommend pairing a tall glass of this wild blueberry smoothie with a <a href="http://thewell-lovedapron.blogspot.com/2019/01/blueberry-cinnamon-streusel-muffins.html">blueberry muffin</a> (baked with wild blueberries, of course). Or, as pictured, you could top a cup of this smoothie with a bit of your favorite cereal or granola to achieve some textural contrast π.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π. (Hopefully a "from the heart" post since I have a heart-related appointment this week π.)<br />
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<li>1/2 ripe banana</li>
<li>1/3 cup frozen wild blueberries</li>
<li>1/4 cup orange juice</li>
<li>2 T. pure whey protein powder</li>
<li>Water to loosen as needed</li>
<li>Ice cubes as desired</li>
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1. Add all the ingredients to a blender and blend until smooth, consuming immediately for best taste and texture.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-31288678561140367602019-03-01T19:43:00.003-08:002019-03-01T19:43:44.603-08:00South Yo' Mouth Black-eyed Pea and Pork Stew<br />
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Hi everyone! Happy Friday! Let's kick the weekend off with a homey, flavorful soup inspired by the flavors of the South π!<br />
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While it's great to be able to <a href="http://thewell-lovedapron.blogspot.com/2019/02/slow-cooker-pork-chili-verde.html">cook pork in the slow cooker</a> and <a href="http://thewell-lovedapron.blogspot.com/2018/09/vegan-instant-pot-curried-carrot-and.html">lentil soup in the Instant Pot</a>, nothing quite beats a hearty soup or stew that's been simmered for hours on the stove. There's something about the flavor of a stove-top soup or stew that simply cannot be matched by one not cooked on the stove.<br />
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Enter this black-eyed pea and pork stew. After cooking on the stove for a few hours, some legumes, meat, veggies, and spices are turned into a spicy, savory, bean-rich soup filled with mouthwateringly tender chunks of umami-rich pork. Just writing about it makes me want to eat it again π.<br />
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At this point, you might be wondering exactly what black-eyed peas are. The truth is, I didn't know exactly what they were either until writing this post. Before I tell you, though, I should note that you shouldn't let the word "pea" in the name keep you from making this stew. Even though I personally love split-pea soup, I can assure that even if <i>you </i>don't, you will like this stew. Time to get back on track here. As stated in <a href="https://www.loc.gov/rr/scitech/mysteries/blackeyedpeas.html">this article</a>, black-eyed peas aren't <i>actually </i>peas π²! It turns out that these little gems are <i>beans. </i><br />
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<i><br /></i> In spite of the fact that black-eyed peas are not actual vegetables, they <i>do </i>offer some pretty great nutritional benefits, according to <a href="https://healthyeating.sfgate.com/health-benefits-blackeyed-peas-4253.html">this article</a>. For one thing, they are rich in folate, which is critical for having adequates amount of red blood cells. Black-eyed peas also are full of manganese, which, like folate, is good for your cells as it helps protect them. The last notable health benefit of black-eyed peas is their vitamin A content. This vitamin is crucial for vision and the immune system. I hope I'm not the only person who is fascinated by learning about the health benefits of foods. It's really neat how God has made natural food to taste so good and at the same time be so healthy.<br />
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And while this stew is delicious all on its own, it's great topped with a dollop of sour cream or whole Greek yogurt and served with some crusty whole grain bread that's been slathered with butter π.<br />
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Today's recipe was inspired by <a href="https://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-peas-with-bacon-and-pork-recipe-1920605">this recipe</a>. <a href="http://thewell-lovedapron.blogspot.com/2018/10/pakistani-stew.html">My big brother</a> made this and I'm not sure exactly what he did, but I think that the recipe that I'm sharing with you today is the idea π.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π. (Hopefully the new smoothie of the month recipe π!)<br />
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<b>South Yo' Mouth Black-eyed Pea and Pork Stew</b></div>
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<ul>
<li>2 lbs. dried black-eyed peas, pre-soaked</li>
<li>6 T. canola oil, divided</li>
<li>10 oz. pork shoulder, diced into 1/2 in. chunks</li>
<li>6 strips thick sliced bacon, cut into 1/2-in. pieces</li>
<li>2-14.5 oz. cans diced tomatoes</li>
<li>1 medium onion, small diced</li>
<li>4 garlic cloves, sliced</li>
<li>1/2 tsp. cayenne pepper</li>
<li>10 cups water</li>
<li>2 medium bell peppers, diced</li>
<li>1 jalepeΓ±o pepper, minced</li>
<li>Salt and pepper to taste</li>
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1. In a large pot over medium heat, add 2 T. oil and the bacon and sautΓ© until the bacon is cooked, then set the meat aside.</div>
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2. Add 2 T. more of oil to the pot and sautΓ© the onion, garlic, and both kinds of peppers, until softened, then set the veggies aside.</div>
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3. To the pot, add the rest of the oil and brown the meat.</div>
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4. To the pot with the meat, add the rest of the ingredients and cook on low for 2 hours or until everything is cooked, stirring as needed.</div>
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5. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
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<br />Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-66150069099483030582019-02-25T21:36:00.001-08:002019-02-25T21:36:56.921-08:00Updated Post- Tandoori Chicken<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! Happy Monday! Today, I'm re-sharing with you an old but good recipe for tandoori chicken. Let's get started!<br />
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So, why the repost? Well, <a href="http://thewell-lovedapron.blogspot.com/2018/08/tandoori-chicken.html">the original post</a> definitely needed a photography update π¬π. Secondly, it's high time to remind you all of this recipe because it's really tasty π!<br />
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Even though chicken is a humble bird, there are so many ways to elevate it. It's great left whole and roasted with herbs, (such as in <a href="http://thewell-lovedapron.blogspot.com/2018/12/rosemary-and-garlic-roasted-chicken.html">this recipe</a>), fried, boiled, or sautΓ©ed. But my personal favorite way to eat chicken? Straight off the grill. There's something unmatchable about eating a juicy grilled chicken breast that has the perfect char from a grill.<br />
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At this point, I know that I'm going to be met with some criticism revolving around chicken breasts. I will admit that when undercooked, chicken breasts are downright disgusting and when overcooked and chewy and dry. This recipe helps prevent home cooks from getting into this predicament. This chicken is marinated. I learned something interesting about marinating while writing this post. Surprisingly, according to <a href="https://www.finecooking.com/article/marinades-add-flavor-but-dont-always-tenderize">this article</a>, marinades, though great for boosting the flavor in meats, do not always tenderize said meats. So how do you know if your marinade will tenderize the meat that it is used on? To truly soften raw meat, and in the case of this recipe, chicken breasts, the marinade must contain dairy. In the case of this tandoori chicken recipe, the dairy is plain yogurt, which packs a one-two punch by breaking down the proteins in the meat (thus tenderizing it) and simultaneously perfectly complementing the warm Indian spices with which it is mixed.<br />
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And while this tandoori chicken is delicious all on its own, I recommend serving it with a side dish or two, such as <a href="http://thewell-lovedapron.blogspot.com/2018/09/lightened-up-classic-coleslaw.html">creamy coleslaw</a> and/or <a href="http://thewell-lovedapron.blogspot.com/2018/09/vegan-instant-pot-curried-carrot-and.html">vegan curried carrot and red lentil soup</a> π.<br />
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The recipe used to bring you today's recipe comes from <a href="https://www.allrecipes.com/">this website</a>.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π! (Hopefully a stew inspired by the American South π!)<br />
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<b>Tandoori Chicken</b></div>
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<ul>
<li>3 lbs. fresh chicken breasts</li>
<li>2 cups low-fat plain yogurt</li>
<li>1 T. minced fresh ginger</li>
<li>2 cloves garlic, minced</li>
<li>2 tsp. paprika</li>
<li>1.5 tsp. ground cinnamon</li>
<li>1 tsp. crushed coriander seed</li>
<li>1/4 tsp. ground cloves</li>
<li>Salt and pepper to taste</li>
</ul>
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1. In a large bowl, whisk together all of the marinade ingredients.</div>
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2. Add the chicken breasts into a baking dish, then pour the marinade over the chicken, making sure that the chicken pieces are evenly coated.</div>
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3. Marinate the chicken in the fridge for 6 hours or overnight.</div>
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4. Grill the marinated chicken pieces until they reach an internal temperature of 165 degrees F.</div>
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5. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-71077996254131403572019-02-22T21:27:00.001-08:002019-02-22T21:27:03.936-08:00Whole Wheat Pancakes<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! Happy Friday! Today, I want to share with you a tasty, weekend breakfast treat π! Let's get started!<br />
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Pancakes. What do you think of when you see that word? Perhaps you think of fluffy, sky-high stacks of soft disks topped with a generous pat of butter and a shower of saccharine-sweet maple syrup. Sounds like the ultimate comfort food, but probably not the ultimate health food, right? Today's pancakes prove that nutrient-packed food can be homey too!<br />
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Contrary to what you might think, these whole wheat pancakes are not flat disks of despair; they are fluffy and delicious π! Just because something is made with whole wheat flour (I'm talking about you, <a href="http://thewell-lovedapron.blogspot.com/2018/09/whole-wheat-applesauce-cinnamon.html">whole wheat applesauce muffins</a>.) What's the trick to achieving this delightful pancake texture while still keeping beneficial nutrients intact? The answer is sifted, whole wheat flour paired with creamy milk. When sifted, whole wheat flour is still fiber-rich but the grains acquire a finer texture so that they don't weigh the pancake batter down. The milk, when mixed with this flour, along with a handful of other ingredients, yields a smooth, liquid batter that morphs into fluffy pancakes when cooked.<br />
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And while these pancakes are perfectly delicious topped with butter and pure maple syrup, the sky is the limit when it comes to toppings. One of my personal favorites is a warm pancake slathered with almond butter and topped with a sprinkle of dark chocolate chips π. Other delicious toppings are fruit, cream cheese, jam, powdered sugar, whipped cream, and <a href="http://thewell-lovedapron.blogspot.com/2018/10/recipe-testing-small-batch-caramel-sauce.html">caramel sauce</a>.<br />
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If you're more of a savory breakfast person, you might also consider making <a href="http://thewell-lovedapron.blogspot.com/2018/12/grandmas-savory-breakfast-casserole.html">breakfast casserole</a> some time, too!<br />
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I used <a href="https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π! (Hopefully a tasty way to prepare chicken π!)<br />
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<b>Whole Wheat Pancakes</b></div>
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<ul>
<li>1 large egg</li>
<li>1 cup whole wheat flour, sifted</li>
<li>1 T. granulated sugar</li>
<li>1 T. baking powder</li>
<li>1/4 tsp. salt</li>
<li>3/4 cup milk</li>
<li>2 T. light-tasting olive oil</li>
<li>Unsalted butter (for greasing the pan)</li>
</ul>
<div>
1. In a large bowl, beat the egg until fluffy,</div>
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2. Stir in the rest of the ingredients <b>except </b>the butter to the bowl, being careful not to overmix.</div>
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3. Heat a sautΓ© pan over medium-high heat and then brush it with butter.</div>
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4. For each pancake pour slightly less than 1/4 cup batter into the pan.</div>
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5. Cook the circles of batter 2 to 3 minutes or until bubbly on top and dry around the edges. Turn; cook the other side until golden brown.</div>
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6. Enjoy, storing leftovers in the fridge for up to 3 days and freezing for one month.</div>
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<br />Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-80368320103212372472019-02-18T21:43:00.001-08:002019-02-18T21:43:22.038-08:00Slow Cooker Pork Chili Verde <br />
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Hi everyone! Happy Monday! Today, I'm going to share with you how to bring your local taqueria to the comfort of your own home via the slow cooker. Let's get started!<br />
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Is this just me, or do you readers have a favorite cuisine that you like to eat? I feel like a lot of people like a certain style of food. If I had to pick my top two favorite cuisines, it would be Thai food and Mexican food. Both of these cuisines are comfort food for me, whether it be a rich, brothy coconut curry or tacos stuffed with spicy pork. <br />
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While I'm on the topic of Mexican food, I had some delicious Mexican food yesterday and today. A family friend had us over for lunch yesterday after church, and she made some scrumptious <i>posole</i>, which is a hearty, homey Mexican soup π. I've got to figure out how to make it at home. Also, I'm really wanting to make chicken mole. This same friend of ours makes it really yummy π. (Can you tell I like Mexican food?!) I will hopefully be making these two additional dishes and if they turn out well, I'll share them with you all.<br />
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But until then, you'll just have to be content with this pork chili verde. I don't think that should be too difficult, considering that chili verde is comprised of tender chunks of juicy pork engulfed in a savory, spicy green chili sauce. Can you get much better than that?!<br />
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And while this chili verde is delicious all on its own, it would be great served with brown rice, beans and all the fixings (including <a href="http://thewell-lovedapron.blogspot.com/2019/01/chile-lime-crema.html">chili lime crema</a>.)<br />
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I used <a href="https://therecipecritic.com/slow-cooker-pork-chili-verde/">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π. (Hopefully a healthy breakfast item π!)<br />
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<b>Slow Cooker Pork Chili Verde</b></div>
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<ul>
<li>4.5 lbs. boneless pork shoulder, cubed</li>
<li>2 T. olive oil</li>
<li>(2) 7 oz. cans chopped green chiles</li>
<li>1-2 jalepeΓ±o peppers, minced</li>
<li>1/2 cup white onion, chopped</li>
<li>3 garlic cloves, minced</li>
<li>(1) 14 oz. can green enchilada sauce</li>
<li>(1) 16 0z. jar salsa verde</li>
<li>1.5 tsp. cumin</li>
<li>1 tsp. dried oregano</li>
<li>2 T. cornstarch </li>
<li>3 T. water</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
1. In a cast iron skillet or sautΓ© pan over medium heat, add the olive oil and heat it, then add the pork and brown all sides of the cubes.</div>
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2. Add the pork, along with all the other ingredients <b>EXCEPT </b>the cornstarch and water to the slow cooker.</div>
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3. Cook the contents of the slow cooker on low for 6 hours or on high for 4. </div>
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4. After the chili verde has finished cooking, add the slurry of cornstarch and water to the slow cooker and stir it in to thicken the sauce.</div>
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5. Enjoy, storing leftovers the fridge for up to 3 days.</div>
Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-14703211436662801102019-02-16T15:50:00.000-08:002019-02-16T15:50:01.221-08:00Updated Post- Heart-shaped Chocolate Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! I apologize for posting a day late, but hopefully later is better than never! Today, I want to share with you a fun and tasty dessert in honor of heart month: heart-shaped chocolate whoopie pies π!<br />
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But before I get to that, I want to share a bit about my life with all of you. Two years ago yesterday (so February 15, 2017), my life turned upside down. Long story short, my heart did not feel good while biking home from school, so an ER trip ensued and it turned out that something really was wrong: I was having atrial tachycardia. This sounds really complicated but basically means that the electrical system of my heart was going haywire, causing my heart to beat really fast- (at one point at about 270 beats per minute π¬π!) After attempts to lower my heart rate with drugs didn't work, I had to "go to sleep" and get a low-voltage shock to my heart to get it back into its normal rhythm. Praise God, that worked and after staying overnight in the hospital to make sure everything was ok, I was able to go home π. (And please don't worry because my heart is, as far as I know, working just fine now π.) I think it's good to remember how God has brought me through some bumps in the road like this in my life and to share it with others as a testimony to His faithful mercy to me.<br />
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Now, on a lighter note, let's talk about today's recipe! It has two main components: the chocolate pound cake and the marshmallow frosting. I'm going to walk you through these two elements briefly now.<br />
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<b>1. Chocolate Pound Cake</b><br />
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The cake part of these whoopie pies is simple, using kitchen and baking staples that you probably have at home. I call this a pound cake because it's essentially a cross between chocolate cake and <a href="http://thewell-lovedapron.blogspot.com/2019/02/oreo-brownies.html">brownies</a>; it's cakey but dense. (While I'm on the topic of pound cakes, you should make <a href="http://thewell-lovedapron.blogspot.com/2019/02/updated-post-lemon-bundt-cake.html">this</a>.) And since this cake has a denser crumb, it's a little dry. You don't have to worry about that, though, because it will be slathered in gooey marshmallow frosting. In addition, these pies soften after sitting a day.<br />
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<b>2. Marshmallow Frosting</b><br />
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I'll admit that when I think about frosting for a cake, I mentally think of either buttercream or a cream cheese frosting. The frosting for this recipe, however, is an anomaly because it doesn't exactly fall into either of these categories, though I would say that it is a riff on a classic buttercream. In order to get marshmallows into this frosting, I used marshmallow creme, which is essentially what happens when marshmallows get blended π.<br />
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I slightly tweaked <a href="https://cookingontheside.com/heart-shaped-whoopie-pies-plus-a-wilton-valentines-giveaway/">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://cookingontheside.com/heart-shaped-whoopie-pies-plus-a-wilton-valentines-giveaway/">follow me on Instagram</a>! I look forward to posting again on Monday π! (Hopefully, a way to make a tasty Mexican dish in the slow cooker π!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80e93pGUmJhRsnDgwJ72ITs30_f2Lsd869Z0q3sc6DnCuUBo77kiijaf2T2sQ_ZqyAN-GBLTNE13vcitFIiWTjQUS9KBA6K4T4MLaEaEdRmqTBrFU7VU8imLvwwol5gfv_MhZi-xT29A/s1600/DSC_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80e93pGUmJhRsnDgwJ72ITs30_f2Lsd869Z0q3sc6DnCuUBo77kiijaf2T2sQ_ZqyAN-GBLTNE13vcitFIiWTjQUS9KBA6K4T4MLaEaEdRmqTBrFU7VU8imLvwwol5gfv_MhZi-xT29A/s640/DSC_0477.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<b>Heart-shaped Chocolate Whoopie Pies</b></div>
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<b><br /></b></div>
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<b>For the Chocolate Cakes:</b></div>
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<b><br /></b></div>
<div style="text-align: left;">
</div>
<ul>
<li>1/2 cup (1 stick) unsalted butter, softened</li>
<li>3/4 cup firmly packed brown sugar</li>
<li>1 large egg</li>
<li>1 tsp. pure vanilla extract</li>
<li>2 cups all-purpose flour</li>
<li>1/3 cup unsweetened baking cocoa powder</li>
<li>1 tsp. baking soda</li>
<li>1/2 tsp. salt</li>
<li>1 cup buttermilk</li>
</ul>
<div>
1. Preheat the oven to 350 degrees F, then grease each cavity of the whoopie pie pan with cooking spray.</div>
<div>
2. Using a stand mixer fitted with the paddle attachment or with a hand mixer and a large bowl, beat together the butter and sugar on medium speed until it's light and fluffy, about 3 minutes.</div>
<div>
3. To the butter mixture, add the egg and vanilla, beating until combined.</div>
<div>
4. In a medium bowl, sift together the dry ingredients.</div>
<div>
5. Add half of the dry ingredients into the butter mixture and mix them in on low speed.</div>
<div>
6. To the butter mixture, mix in the buttermilk and after that the rest of the dry ingredients, mixing until just combined.</div>
<div>
7. To each prepared cavity of the whoopie pie pan, add 1.5 tablespoons of batter, spreading it to the edges of each cavity.</div>
<div>
8. Bake in a preheated oven for 5-7 minutes or until the top of the cake springs back when touched.</div>
<div>
9. Let the cakes cool in the pan for 8 minutes before removing them.</div>
<div>
10. Once the cakes have completely cooled, sandwich each pair together with the marshmallow frosting (recipe below).</div>
<div>
11. Enjoy, storing the pies at room temperature for a day or two and refrigerating for up to 3 days.</div>
<div>
<br /></div>
<div>
<b>For the Marshmallow Frosting:</b></div>
<div>
<b><br /></b></div>
<div>
<ul>
<li>3 T. unsalted butter softened</li>
<li>1/2 cup powdered sugar, sifted</li>
<li>1 sprinkle of salt</li>
<li>3.5 oz. marshmallow crΓ©me</li>
<li>1/2 tsp. pure vanilla extract</li>
</ul>
<div>
1. Using a stand mixer fitted with the paddle attachment or with a hand mixer and a large bowl, beat the butter until creamy.</div>
</div>
<div>
2. To the butter, add the sugar and salt, mixing well.</div>
<div>
3. Add the marshmallow crΓ©me and vanilla, mixing well.</div>
<div>
4. Enjoy, spreading between two cooled cakes.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-85954600211640143582019-02-11T21:33:00.004-08:002019-02-11T21:33:39.896-08:00Mushroom and Onion Steak Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEGLYt-8-cH_OAIg8AIkSVTV5oIcgjfwlbqCZE4KuxDoudF-_s3mm4HAYF_tyH3phhIAixeflKgRlHQBks4vb-xAEmNyaUlzgCyNBPYfwQ41H8Q90c6zQCIJpZrSeytt1aghvaj6QUnE/s1600/DSC_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEGLYt-8-cH_OAIg8AIkSVTV5oIcgjfwlbqCZE4KuxDoudF-_s3mm4HAYF_tyH3phhIAixeflKgRlHQBks4vb-xAEmNyaUlzgCyNBPYfwQ41H8Q90c6zQCIJpZrSeytt1aghvaj6QUnE/s640/DSC_0288.JPG" width="640" /></a></div>
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<br />
Hi everyone! Happy Monday! If you're looking for an easy way to elevate red meat, look no further because this mushroom and onion topping will do the trick!<br />
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Now I know that at this point, some naysayers might automatically think that they will not like this topping because it contains mushrooms. I get that; I'm not the hugest mushroom fan either. I think that mushrooms add good <i>flavor </i>but can have a weird <i>texture</i>. But seriously, even if you are like me and aren't head over heels in love with mushrooms, I'm pretty sure that you will love this topping because it makes mushrooms delicious π! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtceALoOzXSR7e1Ojr3_viTKOf6ohtsGdwRoaxftWf3cDuvsVm8CNguFJsMGhdIbb5ypsK9x4qdVBf04t3wpoHNsynTP3AJY5AzxcQCsKtYfQ_beyKwelhZkjnD8vitSdilx31K96SPSo/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtceALoOzXSR7e1Ojr3_viTKOf6ohtsGdwRoaxftWf3cDuvsVm8CNguFJsMGhdIbb5ypsK9x4qdVBf04t3wpoHNsynTP3AJY5AzxcQCsKtYfQ_beyKwelhZkjnD8vitSdilx31K96SPSo/s640/DSC_0281.JPG" width="640" /></a></div>
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You might be wondering what is in this topping that transforms mushrooms from eccentric, unappetizing veggies found in musky health stores to tender, flavorful gems. Well, it's the trifecta of flavorful deliciousness: onions, butter, and red wine. When these three ingredients cook together with the mushrooms, an umami-rich, fragrant, and downright delicious condiment is formed π.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IUAEI9D3_cCSI1fK8bFP7JgvyVM5JoobjjLuYpUUC27rr0EDD7QlATqF7gFFY1JmMJqD9wOnVhyphenhyphendg-xYbNrP3FCoh_ZbDujvFzncLe4h3jHkisT8npyikXPb6esXh3GEQj11payKSYc/s1600/DSC_0286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IUAEI9D3_cCSI1fK8bFP7JgvyVM5JoobjjLuYpUUC27rr0EDD7QlATqF7gFFY1JmMJqD9wOnVhyphenhyphendg-xYbNrP3FCoh_ZbDujvFzncLe4h3jHkisT8npyikXPb6esXh3GEQj11payKSYc/s640/DSC_0286.JPG" width="640" /></a></div>
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After you make this mushroom and onion topping, you might just want to eat it by the spoonful. That sounds like a great plan to me, especially since it's said that mushrooms are beneficial to immune and digestive health as they nourish good bacteria. To read about the other health benefits of mushrooms, see <a href="https://foodrevolution.org/blog/food-and-health/health-benefits-of-mushrooms/">this article</a>. However, as the title of my blog posts suggests, mushrooms are also delicious on steak. Serve this steak and this topping with <a href="http://thewell-lovedapron.blogspot.com/2019/01/cheesy-scalloped-potatoes.html">scalloped potatoes</a> and a side salad, and dinner is done β
!<br />
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If after this recipe you're hooked on mushrooms, try adding them to other dishes, such as <a href="http://thewell-lovedapron.blogspot.com/2018/12/grandmas-savory-breakfast-casserole.html">savory breakfast casserole</a> or <a href="http://thewell-lovedapron.blogspot.com/2018/08/slow-cooker-boeuf-bourguignon.html"> slow cooker French beef stew</a>.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π! (Hopefully a fun dessert for heart month ππ!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxI_guIzFSDvmHdiDeizZem9gVPXRrSCtoNTNude0jY3UywhJsDJsig-Jg_AXX_c0OUSgdUE3GRBg4y0pOMepu4ZALVdIKf2MiAsnFNQ1tYEzihlAet1mpebhoQwSk8IjXlpk_11YnHk/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxI_guIzFSDvmHdiDeizZem9gVPXRrSCtoNTNude0jY3UywhJsDJsig-Jg_AXX_c0OUSgdUE3GRBg4y0pOMepu4ZALVdIKf2MiAsnFNQ1tYEzihlAet1mpebhoQwSk8IjXlpk_11YnHk/s640/DSC_0287.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<b>Mushroom and Onion Steak Topping</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
</div>
<ul>
<li>10 oz. sliced white mushrooms</li>
<li>10 oz. sliced cremini mushrooms</li>
<li>1 medium yellow onion, diced</li>
<li>3 T. unsalted butter</li>
<li>1/2 cup red wine</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
1. In a sautΓ© pan, melt the butter.</div>
<div>
2. To the pan, add the mushrooms and onions and cook over medium-low heat.</div>
<div>
3. Once the onions are softened, add the red wine and cook the mixture until the liquid has cooked off and the veggies are fully cooked.</div>
<div>
4. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
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<br />Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-29381052983203395362019-02-08T21:30:00.001-08:002019-02-08T21:30:18.772-08:00Updated Post- Lemon Bundt Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_yTCAcWZkzahBkPjWa2PIj6Ik9YxZLVsJp4YbJd9Yr7Sn1I9i3IDJObMR9FJDEifEBln4lnn4hGFTRAq3n4oUvp-5BvHtxJA1LctiL48qmXnqa6OIoagXny9j7ZOLRXBvIdxemc0r2I/s1600/DSC_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_yTCAcWZkzahBkPjWa2PIj6Ik9YxZLVsJp4YbJd9Yr7Sn1I9i3IDJObMR9FJDEifEBln4lnn4hGFTRAq3n4oUvp-5BvHtxJA1LctiL48qmXnqa6OIoagXny9j7ZOLRXBvIdxemc0r2I/s640/DSC_0275.JPG" width="640" /></a></div>
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Hi everyone! Happy Friday! Is there a "polar vortex" happening where you all live? For me, a girl in California, a polar vortex is defined as biking without gloves when it's 32 degrees outside π. At any rate, if it's cold, dark, and rainy where you live, you might be desiring some sunshine. Today's lemon pound cake is great for satisfying that longing because each piece of it is a slice of sunshine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9msHE-7mMssNoTAGE7SFo1iFiDYrVN3hcLF_5RjXi8Z1kVwaaCbQZv30sEZFzA0pH2XZkNKq1RPi38djQFzfZ-xT9uL4cYY1A91aBtlz1xiBojGUR-sMn4Qah-1tQUVniOXAvOg7d-zM/s1600/DSC_0261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9msHE-7mMssNoTAGE7SFo1iFiDYrVN3hcLF_5RjXi8Z1kVwaaCbQZv30sEZFzA0pH2XZkNKq1RPi38djQFzfZ-xT9uL4cYY1A91aBtlz1xiBojGUR-sMn4Qah-1tQUVniOXAvOg7d-zM/s640/DSC_0261.JPG" width="640" /></a></div>
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I originally posted a cake similar to this almost a year ago. (To see that post, <a href="http://thewell-lovedapron.blogspot.com/2018/03/lemon-pound-cake.html">click here</a>.) And while the recipe for that cake was good and the photography was not <i>as</i> bad as it could have been, that post needed an update.<br />
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But that's not the reason that <a href="http://thewell-lovedapron.blogspot.com/2018/12/grandmas-savory-breakfast-casserole.html">my family</a> and I made this cake. We actually made it on New Year's Day to bring to share with friends for dessert and their house after our dinner together. It's funny because when we decided to make this lemon bundt cake and were about begin, one of our neighbors came to our door bringing to us fresh Meyer lemons π! We all got a kick out of the irony of that situation π!<br />
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There are three main components of today's cake recipe: the cake itself, the simple syrup, and the glaze. I'm going to briefly walk you through each of these components.<br />
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<b>1. The Cake</b><br />
<b><br /></b>
Unlike some bundt cakes, this lemon bundt cake is moist! Why? Well, I think that there are a few reasons why, including butter, sour cream, and eggs. All of these rich ingredients help make this cake moist and delicious π!<br />
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<b>2. The Simple Syrup</b><br />
<b><br /></b>
Simple syrup is aptly named- it's so simple to make! All you do is dissolve sugar in fresh lemon juice over heat until a syrup forms! You might be tempted to skip making this syrup, but please don't do it! This syrup is a crucial factor in keeping this cake moist. It also adds a welcome extra burst of lemon flavor.<br />
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<b>3. The Glaze</b><br />
<b><br /></b>
Because no cake is complete without some kind of frosting. End of story.<br />
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If you make this cake because of a personal surplus of lemons and you <i>still </i>have more lemons that need to be used, you might want to make a <a href="http://thewell-lovedapron.blogspot.com/2018/12/dutch-apple-pie.html">Dutch apple pie</a> (or two, or three π).<br />
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<a href="https://prettysimplesweet.com/lemon-bundt-cake/#wprm-recipe-container-11281">This recipe</a> was tweaked to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π! (Hopefully a delicious topping for steak π!)<br />
<br />
<div style="text-align: center;">
<b>Lemon Bundt Cake</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<b>For the Cake:</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<ul>
<li>3 cups all-purpose flour</li>
<li>1 tsp. baking powder</li>
<li>1/2 tsp. baking soda</li>
<li>1/2 tsp. salt</li>
<li>1 cup buttermilk or sour cream</li>
<li>1/4 fresh lemon juice</li>
<li>1 tsp. pure vanilla extract</li>
<li>1 cup (2 sticks) unsalted butter, softened</li>
<li>1.5 cups granulated sugar</li>
<li>zest or 4 lemons</li>
<li>4 large eggs</li>
</ul>
<div>
1. Preheat the oven to 350 degrees F, then grease a 12-cup bundt pan and set aside.</div>
<div>
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.</div>
<div>
3. In a small bowl, stir together the buttermilk/sour cream, lemon juice, and vanilla extract.</div>
<div>
4. In a stand mixer fitted with the paddle attachment, or with an electric hand mixer, beat together the butter, sugar, and lemon zest on medium speed for 3-4 minutes or until fluffy and scraping down the sides and bottom of the bowl as needed.</div>
<div>
5. To the mixer, add the eggs, one at a time, beating well after each addition.</div>
<div>
6. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in two additions, starting and ending with the flour. <b>Do not over mix.</b></div>
<div>
7. Scoop the batter into the prepared pan, smoothing the top of the batter and bake it in the prepared oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.</div>
<div>
8. Once the cake has cooled for 10-15 minutes, you may remove it from the pan and brush it with the syrup (recipe below).</div>
<div>
9. After the cake has completely cooled, drizzle the lemon glaze (recipe below) on top.</div>
<div>
10. Enjoy, storing leftover cake in an airtight container in the fridge for up to 5 days and freezing for up to two months.</div>
<div>
<br /></div>
<div>
<b>For the Syrup:</b></div>
<div>
<b><br /></b></div>
<div>
<ul>
<li>1/3 cup granulated sugar</li>
<li>1/2 cup fresh lemon juice</li>
</ul>
<div>
1. In a small saucepan, combine the sugar and lemon juice.</div>
</div>
<div>
2. Cook the sugar and lemon juice on medium-low heat until the sugar dissolves and a syrup forms.</div>
<div>
3. After inverting the cake onto a plate, brush the top and sides of the cake with the syrup.</div>
<div>
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<div>
<br /></div>
<div>
<b>For the Glaze</b></div>
<div>
<b><br /></b></div>
<div>
<ul>
<li>1.5 cups powdered sugar, sifted</li>
<li>1 T. fresh lemon juice</li>
<li>1 T. milk</li>
</ul>
<div>
1. In a small bowl, whisk all the ingredients together, adding more milk and powdered sugar as needed.</div>
</div>
<div>
2. Once the cake has completely cooled, drizzle it with the glaze.</div>
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<br />Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-63181440596097429782019-02-04T21:26:00.002-08:002019-02-04T21:26:38.686-08:00Smoothie of the Month- PB & B Protein Shake<div style="text-align: center;">
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Hi everyone! Happy Monday! Today is the first Monday of this month, which means it's time to reveal what the smoothie of this month is! If you missed last month's smoothie, <a href="http://thewell-lovedapron.blogspot.com/2019/01/smoothie-of-month-banana-berry.html">click here</a>.<br />
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This month's smoothie is more of a shake than it is a fruity smoothie, but regardless, it's delicious π! I've called it a "PB & B Protein Shake" because two of its main ingredients are peanut butter and banana and its got a pretty hefty dose of protein, too (7 grams). Let me briefly walk you through the ingredients of this smoothie.<br />
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<b>1. Banana</b><br />
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Banana serves as the sole fruit in this smoothie. It aids in imparting a creamy texture to this shake. Bananas can get a bad rap because they are high in carbs, but they are actually pretty nutritious. The two different kinds of fiber that bananas contain, pectin and resistant starch, bananas may help to improve digestive health. Additionally, bananas are rich in potassium, which is an important mineral for heart health. To learn more about the health benefits of bananas, <a href="https://www.healthline.com/nutrition/11-proven-benefits-of-bananas">click here</a>.<br />
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<b>2. Peanut Butter</b><br />
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Peanut butter adds creamy richness to this shake. It also adds protein and fat, which make this drink filling. I like using natural peanut butter in this shake as it only contains peanut and perhaps some salt; it contains no added oils or sugars. Feel free to use whatever peanut butter you like!<br />
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<b>3. Milk</b><br />
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Like the peanut butter and banana, milk adds creaminess to this shake. It also makes the banana and peanut butter blendable. Milk contains a variety of nutrients, like vitamins and minerals, making it a nutritious drink. For more information on proven health benefits of milk, you might want to look at <a href="https://www.healthline.com/nutrition/milk-benefits">this article</a>.<br />
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And while this shake is filling all on its own, it would be delicious paired with <a href="http://thewell-lovedapron.blogspot.com/2018/10/updated-post-banana-oat-muffins.html">a muffin</a>.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π! (Hopefully a lemon dessert π!)<br />
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<b>PB &B Protein Shake</b></div>
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<ul>
<li>1 medium ripe banana</li>
<li>1 T. natural peanut butter (or desired peanut butter)</li>
<li>1 cup milk</li>
<li>Ice as desired</li>
</ul>
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1. In a blender, blend all the ingredients together until smooth.</div>
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2. Enjoy, serving this shake immediately for best taste and texture.</div>
Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-66250785077060061242019-02-01T21:41:00.001-08:002019-02-01T21:41:18.067-08:00Oreo Brownies<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! Happy Friday! Valentine's Day is in less than two weeks, which means there are only less than two weeks to figure out a decadent dessert to make in the name of love ππ. Look no further- today's recipe is a rich, delicious treat that is dangerously simple to make regularly but still special for Valentine's Day. Let's get started!<br />
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I have to be honest with you all- these oreo brownies were one of the first brownies that I've made from scratch and not from a box. Isn't that terrible?! I mean, I'm the food blogger who's into homemade eats and up to this recipe had hardly attempted making brownies without a mix π.<br />
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I will say, though that making brownies without a box <i>had </i>been on the back of my mind and on my bucket list. I finally decided to give it a real try when <a href="http://thewell-lovedapron.blogspot.com/2018/09/learning-how-to-make-dim-sum.html">my sister and her husband</a> invited me over for lunch. I always love an excuse for making dessert, wanted to make homemade brownies, and had Oreo cookies in the pantry, so I had to give oreo brownies a try. The result? Rich, fudgy, chocolatey brownies stuffed with Oreos. My sister, Allison, and her husband, Brian enjoyed the brownies after our lunch together. What's more, their one and a half-year-old son, <a href="http://thewell-lovedapron.blogspot.com/2018/07/rafaels-1st-birthday-smash-cake.html">Rafael</a>. They gave him just a small amount of the brownie and after he finished it, he tearfully kept repeating "mΓ‘s, mΓ‘s" ("more, more". Obviously, it's sad to see that little guy sad, but I took his tearful imploring for more as a compliment π<br />
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And while these brownies are lovely all on their own, they are delicious when served warm with a tall glass of ice-cold milk π. Or, you could make these bars extra rich and drizzle them with <a href="http://thewell-lovedapron.blogspot.com/2018/10/recipe-testing-small-batch-caramel-sauce.html">caramel sauce</a>.<br />
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I tweaked <a href="https://marshasbakingaddiction.com/fudgy-oreo-brownies/">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Monday π. (the smoothie of the month for February π!)<br />
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<b>Oreo Brownies</b></div>
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<ul>
<li>1/2 cup (1 stick) unsalted butter</li>
<li>1.25 cups granulated sugar</li>
<li>3/4 cup <b>unsweetened</b> cocoa powder</li>
<li>1/4 tsp. salt</li>
<li>2 large eggs</li>
<li>2 tsp. vanilla extract</li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 cup dark chocolate chips</li>
<li>16 whole Oreos, plus enough coarsely chopped Oreos to top the batter</li>
</ul>
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1. Preheat the oven to 350 degrees F.</div>
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2. Line an 8x8-inch square baking pan with foil and grease the foil, then set aside.</div>
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3. Place the butter, sugar, cocoa powder into a medium-size, microwave-safe bowl and heat it in the microwave for one minute.</div>
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4. Stir the mixture well, then microwave it for another minute or until the mixture is very warm to the touch.</div>
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5. Add the eggs and vanilla to the warm mixture and mix them in well.</div>
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6. Fold the flour into the mixture until fully combined, then gently fold in the chocolate chips.</div>
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7. Spoon half of the batter into the prepared pan, making sure that it is spread out evenly.</div>
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8. Place the whole Oreos evenly over the portion of the batter that is in the pan, then top them with the remaining batter.</div>
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9. Top the remaining batter with the chopped Oreos.</div>
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10. Bake the brownies in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the pan comes out almost clean, with just a few moist crumbs.</div>
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11. Allow the brownies to cool completely in the pan before cutting into squares.</div>
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12. Enjoy, storing leftovers (if there are any!)at room temperature or in the fridge for up to one week or freezing for up to three months.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-32984975028495110152019-01-28T21:21:00.001-08:002019-01-28T21:21:13.498-08:00Tasty Travels in San Luis Obispo, CA<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: center;">Hi everyone! Happy Monday! First of all, I apologize for not posting Friday; I was out of town and pretty occupied. However, I am posting about some tasty eats I had while traveling recently π. If you missed my last travel post, </span><a href="http://thewell-lovedapron.blogspot.com/2019/01/tasty-travels-in-san-francisco-ca.html" style="text-align: center;">click here</a><span style="text-align: center;">. Let's get started!</span><br />
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If you find yourself in San Luis Obispo and have no idea where to start in terms of where to dine, <a href="http://www.pizzasolo.com/our-menu/">Pizza Solo</a> might be a good place to start. Let me tell you briefly about what I ate there that was yummy π.<br />
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<b>1. Salad</b><br />
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I've gotta be honest with you all, I'm not the biggest salad fan. However, this salad at Pizza Solo was good! It was called the chicken club salad. It consisted of a bed of romaine lettuce decked with hearty chicken, rich bacon, tangy blue cheese, acidic cherry tomatoes, and creamy avocado. With all these flavorful ingredients, salad doesn't have to be bad but is actually enjoyable.<br />
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<b>2. Pizza</b><br />
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My family and I split several pizzas at Pizza Solo. One was a combo pizza, topped with the usual suspects of homemade marinara sauce, meaty sausage, and a variety of flavorful vegetables.<br />
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Another pizza we ordered was the BBQ chicken pizza. This sweet and salty pizza had a generous amount of BBQ sauce on it, as well as stretchy mozzarella, tender chicken, smoky gouda, zesty red onion, and vibrant cilantro. If you love BBQ sauce, then this pizza is for you!<br />
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The last and my personal favorite pizza that we ordered was the Florentine chicken pizza. Inspired by the flavors of Italy, this pizza featured savory homemade pesto, rich mozzarella, meaty chicken, smoky gouda, fresh tomatoes, and piquant garlic. Between all the flavors and texture of this pizza, it was the winner in my book.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π. (Hopefully a decadent treat for Valentine's Day π!)Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2tag:blogger.com,1999:blog-4793939722948442168.post-73646812981076902712019-01-21T21:42:00.004-08:002019-01-21T21:42:57.514-08:00Roasted Lemon Pepper Salmon<div style="text-align: center;">
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Hi everyone! Today, I want to share with you a simple and nutritious main protein that you can make the star of dinner this week: roasted salmon!<br />
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This salmon is comprised of just a few simple ingredients but definitely packs a punch. Let me tell you quickly what role each ingredient plays in this powerful main dish.<br />
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<b>1. Salmon</b><br />
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Why roast salmon? Well, first of all, it's super flavorful and delicious π! Secondly, it is packed with nutrition. For one thing, salmon is chockful of omega-3 fatty acids, which help keep the heart healthy. It is also rich in protein, which helps you maintain muscle mass. Salmon has a host of other nutritional benefits that I won't list out here, but I will direct you to <a href="https://www.healthline.com/nutrition/11-benefits-of-salmon#section1">this article</a> from which I got this information if you are curious.<br />
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<b>2. Olive Oil</b><br />
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Although, as I have already noted, salmon is rich in fat, olive oil is an essential component of this salmon recipe. Why? It adds extra richness and flavor to the salmon and allows the skin to crisp up more. It also allows the seasoning added to the salmon to stick.<br />
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<b>3. Lemon Pepper</b><br />
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Lemon pepper adds a variety of different flavors to this salmon. It gives it a savory taste, as well as some acidity and spice.<br />
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And while this salmon is tasty all on its own, you can feel free to switch up its flavor profile by using <a href="http://thewell-lovedapron.blogspot.com/2018/11/diy-old-bay-seasoning.html">old bay seasoning</a> instead of lemon pepper on it. You can also top the salmon with whatever sauce you think would complement the flavor the lemon pepper seasoning. I bet this <a href="http://thewell-lovedapron.blogspot.com/2019/01/chile-lime-crema.html">chili lime crema</a> would add extra punch to the salmon. Also, this salmon goes really well with <a href="http://thewell-lovedapron.blogspot.com/2019/01/cheesy-scalloped-potatoes.html">scalloped potatoes</a> and/or <a href="http://thewell-lovedapron.blogspot.com/2018/09/lightened-up-classic-coleslaw.html">coleslaw</a>.<br />
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I used <a href="https://cooking.nytimes.com/recipes/1017244-roasted-salmon-glazed-with-brown-sugar-and-mustard">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π. (Hopefully a "tasty travels" post π!)<br />
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<b>Roasted Lemon Pepper Salmon</b></div>
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<ul>
<li style="text-align: left;">4 3-oz. boneless salmon fillets</li>
<li style="text-align: left;">3 T. olive oil, divided</li>
<li style="text-align: left;">Lemon pepper seasoning, to taste</li>
</ul>
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1. Preheat oven to 400 degrees F.</div>
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2. Divide the olive oil among the salmon fillets and brush each one with it, making sure that it is spread on the top and bottom of each fillet.</div>
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3. Sprinkle the oiled fillets with lemon pepper seasoning.</div>
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4. Place the salmon fillets in a 9x13 glass baking dish and bake in preheated oven for 12-15 minutes, or until cooked through.</div>
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5. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
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<b><br /></b>Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-32548233339760333412019-01-18T22:00:00.001-08:002019-01-18T22:00:06.783-08:00Cheesy Scalloped Potatoes <br />
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Hi everyone! Happy Friday! Today, I'm sharing with you a homey, hearty side dish you can make this weekend as part of your lunch or dinner: scalloped potatoes π! Let's get started!<br />
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There are different ways to make scalloped potatoes. But the biggest difference between some recipes and others is one seemingly superfluous ingredient: cheese π!<br />
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Make no mistake, however- cheese is <i>not </i>an unneeded ingredient in this dish and really, in <i>any </i>dish where it is appropriate. (If you don't believe me, just try this <a href="http://thewell-lovedapron.blogspot.com/2018/10/everything-and-kitchen-sink-stovetop.html">stovetop hash</a> or this <a href="http://thewell-lovedapron.blogspot.com/2018/12/grandmas-savory-breakfast-casserole.html">savory breakfast casserole</a>, both of which are as tasty as they are because of a showering of cheese.) Cheese adds extra richness to this already rich dish. In my opinion, if a dish is already rich and there's an opportunity to make it even tastier (and richer), just go for it π! These scalloped potatoes get a double dose of cheese; cheese is added to the white sauce <i>and </i>on top of the casserole.<br />
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And while this dish is not <i>hard </i>to make, it does take some time and preparation; potatoes need to be washed, peeled, and sliced, a cheese sauce has to be made, etc. However, I should let you know that you can do some of this prep ahead. Feel free to prepare the potatoes ahead; just make sure that you leave the raw slices submerged in water to keep them nice and fresh. You can also make the cheese sauce ahead; just reheat it on the stove with some more milk to thin it out if needed.<br />
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Of course, these cheesy scalloped potatoes are perfectly delicious all on their own, but in our family, we like them as part of a whole meal. They actually go well with seafood, such as these <a href="http://thewell-lovedapron.blogspot.com/2018/11/crab-cakes.html">crab cakes</a>.<br />
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Today's recipe is a lot like <a href="https://www.bettycrocker.com/recipes/creamy-scalloped-potatoes/ee79f6de-fee8-4115-b7c1-0e4a731b7b8c">this recipe</a>.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>. I look forward to posting again on Monday π! (hopefully roasted salmon, which goes well these scalloped potatoes π)<br />
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<b>Cheesy Scalloped Potatoes</b></div>
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<ul>
<li>7 medium russet potatoes, peeled and sliced into thin circles</li>
<li>3 T. butter</li>
<li>1 medium onion, finely chopped</li>
<li>3 T. all-purpose flour</li>
<li>2.5 cups milk</li>
<li>2 cups shredded cheddar cheese, divided</li>
<li>Salt and pepper to taste</li>
<li>Minced green onions, if desired</li>
</ul>
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1. Heat oven to 350 degrees F, then grease the bottom and sides of a 2-quart casserole.</div>
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2. In a saucepan over medium heat, melt the butter.</div>
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3. Cook the onion in the butter for about two minutes, until tender.</div>
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4. Stir in the flour, salt, and pepper.</div>
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5. Cook the mixture, stirring constantly, until smooth and bubbly, then remove from heat.</div>
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6. Stir in the milk and 1cup of cheese, then heat the mixture to boiling, stirring constantly.</div>
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7. Boil and stir one minute.</div>
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8. Spread the potatoes in the casserole, then pour the sauce over the potatoes, then sprinkle the rest of the cheese over the top of the casserole.</div>
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9. Cover the casserole and bake for 30 minutes in preheated oven, then uncover it and bake for 1 hour to 1 hour and 10 minutes more or until the potatoes are tender.</div>
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10. Let the casserole stand 5 to 10 minutes before serving with minced green onions, if desired.</div>
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11. Enjoy, storing leftovers in the fridge for up to 3 days.</div>
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Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com0tag:blogger.com,1999:blog-4793939722948442168.post-41127127677179736822019-01-14T21:16:00.003-08:002019-01-15T20:01:48.770-08:00Chili Lime Crema<div style="text-align: center;">
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Hi everyone! Happy Monday! Today, I'm sharing with you a quick and easy condiment you can make to up your Taco Tuesday game. Let's get started!<br />
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This chili lime crema is just about the simplest thing you can make; it consists of just a few ingredients that you probably have at home that are just combined together in a bowl.<br />
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Because this delicious little sauce has so few ingredients, it's clear that each one brings its own delicious quality to this sauce. Let's go over the function of each ingredient briefly.<br />
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<b>1. Sour Cream</b><br />
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This creamy sauce forms the base of this crema. (cream, crema-get it?!) Its neutral flavor makes it perfect for this sauce because it picks up the flavors of the other ingredients.<br />
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<b>2. Lime Juice</b><br />
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Lime juice adds a fresh brightness that balances the rich sour cream. It also nicely compliments the spice in the sauce.<br />
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<b>3. Chili Sauce</b><br />
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Chili sauce adds a welcome warm, spicy kick to this luscious sauce. And because of its potency, a little goes a long way in this sauce.<br />
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<b>4. Garlic Powder</b><br />
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I like using garlic powder over minced fresh garlic in this sauce for a couple of reasons. First of all, it ensures that no unwelcome garlic chunks in the crema. Second of all, it keeps the making of this sauce super simple. Garlic powder adds a pleasant, piquant flavor to this sauce. In my family, we put it in almost anything savory that we make because it's just so good π!<br />
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<b>5. Salt </b><br />
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As with most all non-dessert items, salt lifts and ties together all the flavors in this condiment and adds a delightful savory quality to it.<br />
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And while of course, this sauce is great on tacos, (especially fish tacos, preferably eaten while at the beach π)you might also consider adding it to a hearty soup or stew, such as <a href="http://thewell-lovedapron.blogspot.com/2018/09/vegan-instant-pot-curried-carrot-and.html">curried carrot and red lentil stew</a> or <a href="http://thewell-lovedapron.blogspot.com/2018/10/pakistani-stew.html">Pakistani stew</a>.<br />
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I tweaked <a href="https://natashaskitchen.com/fish-tacos-recipe/#jump-to-recipe">this recipe</a> to bring you today's recipe.<br />
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That's all for now. Don't forget to <a href="https://www.instagram.com/lilysapron/">follow me on Instagram</a>! I look forward to posting again on Friday π! (hopefully cheesy scalloped potatoes π)<br />
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<b>Chile Lime Crema</b></div>
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<ul>
<li>1/2 cup sour cream</li>
<li>2 T. fresh lime juice</li>
<li>3/4 tsp. garlic powder</li>
<li>1 tsp. chili sauce</li>
<li>Salt to taste</li>
</ul>
<div>
1. Add all the ingredients to a small bowl and stir to combine.</div>
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2. Enjoy, serving immediately for best quality.</div>
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<b><br /></b>Lilyhttp://www.blogger.com/profile/02151033576775033430noreply@blogger.com2