joy of the kitchen

joy of the kitchen http://www.joyofthekitchen.com { tips, recipes & good food } posterous.com JoyOfTheKitchenhttp://feedburner.google.com Mon, 23 Jan 2012 22:34:43 -0800 Berrylicious Marionberry Pie for National Pie Day http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/e_rkO74SOFc/berrylicious-marionberry-pie-for-national-pie http://www.joyofthekitchen.com/berrylicious-marionberry-pie-for-national-pie <p> <div class='p_embed p_image_embed'> <a href="http://getfile8.posterous.com/getfile/files.posterous.com/joyofthekitchen/dbDsZtz2Ij2JMGpPBwh092x3AF8yyNwzq04PtigKisoIq3OE3ujP9ejIBdBV/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="375" src="http://getfile6.posterous.com/getfile/files.posterous.com/joyofthekitchen/75k2ylu4VwqP3xuzs84a4QFxvgxcdxL5EpQCd8mVjJozpHeDI6jsdmgDDEVl/photo.jpg.scaled.500.jpg" width="500" /></a> </div> <p>Let's face it, I wish everyday was a pie day. Yes, even after giving <br />up refined sugar... I still have honey and maple syrup... And <br />determination to find new things. <p /> So, I took a break away from my desk and the crazy task list to make a <br />pie. In honor of National Pie Day. And because I wanted to. So there. <p /> The result? Seriously, the best berry pie I've ever made (possibly <br />ever eaten... But one isn't supposed to say that about one's own <br />food.... Oh who cares.) I had two pieces. Thanks to these recipes, and <br />about 45 minutes of my (hands on) time. <p /> Best pie crust ever: <br /><a href="http://simplyrecipes.com/recipes/perfect_pie_crust-print-photo">http://simplyrecipes.com/recipes/perfect_pie_crust-print-photo</a> <p /> Bestest berry filling ever*: <br /><a href="http://food52.com/recipes/6603_himalayan_blackberry_pie">http://food52.com/recipes/6603_himalayan_blackberry_pie</a> <p /> (*For the record, I used tapioca flour and marionberries.)</p> </p> <p><a href="http://www.joyofthekitchen.com/berrylicious-marionberry-pie-for-national-pie">Permalink</a> | <a href="http://www.joyofthekitchen.com/berrylicious-marionberry-pie-for-national-pie#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/e_rkO74SOFc" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/berrylicious-marionberry-pie-for-national-pie Mon, 07 Nov 2011 22:06:36 -0800 Raspberry Dessert Parfait http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/YDDOFbubWSg/raspberry-dessert-parfait http://www.joyofthekitchen.com/raspberry-dessert-parfait <p> <div class='p_embed p_image_embed'> <a href="http://getfile4.posterous.com/getfile/files.posterous.com/joyofthekitchen/D3vICn72c12VmgdYYWQC4WPKFjhzMoVu8CRfCE4lFton1pvGAFWpwSxx2HQz/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="375" src="http://getfile2.posterous.com/getfile/files.posterous.com/joyofthekitchen/M16dW2ioxvbTgo1gx0FBQY4ihZtmnxVDtBcRVsJiXHAO88khkrkl0Hry0hRL/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </p> <p><a href="http://www.joyofthekitchen.com/raspberry-dessert-parfait">Permalink</a> | <a href="http://www.joyofthekitchen.com/raspberry-dessert-parfait#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/YDDOFbubWSg" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/raspberry-dessert-parfait Tue, 01 Nov 2011 18:08:00 -0700 My lower sugar journey http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/xEFzaVyFbAQ/my-lower-sugar-journey http://www.joyofthekitchen.com/my-lower-sugar-journey <p> <p><div class='p_embed p_image_embed'> <a href="http://getfile6.posterous.com/getfile/files.posterous.com/temp-2011-11-01/AlCxxHlHrrnqIBGdbxtervIEwxlxsHckoyyFjJJnqsGwsqxECyrgkopltuin/sugar.JPG.scaled1000.jpg"><img alt="Sugar" height="667" src="http://getfile3.posterous.com/getfile/files.posterous.com/temp-2011-11-01/AlCxxHlHrrnqIBGdbxtervIEwxlxsHckoyyFjJJnqsGwsqxECyrgkopltuin/sugar.JPG.scaled500.jpg" width="500" /></a> </div> I've been on a journey for about 5 months. I set out to eliminate most refined sugars from my eating habits. This was NO EASY TASK. My goal was to have no more than 15g of sugar in one day. Go ahead, go look up how much one slice of bread has. I'll wait...</p> <p>Yeah, it's a lot to ask. 15 grams of sugar. Well, I did that. I've never felt better in my life. I also lost a dress size, which feels pretty ok too. :) </p> <p>These days, I still have worked to keep out the white stuff, with one small adjustment. Sugars from fruit & veggies is just fine, and carbs (only whole grains, which we ate anyway) are only 6 per day. Again, no easy task. </p> <p><strong>Why am I sharing this with you? </strong></p> <p>You may not care, and that's cool. "This is a food blog" you might say. Yes, I have recipes here with sugar in them, they're not going anywhere, so stop scowling. I'm also not guaranteeing that I won't put recipes with sugar in this space. This is my journey, it doesn't have to be yours. So, along that journey, I'll share what I learn, and how it's changed my cooking and baking. It was a bit tricky in the beginning, I won't lie. I'm more used to it now, and my taste buds have adjusted.</p> <p><strong>Why did I do it?</strong></p> <p>A few close family members had a diagnosis that made me think. I started reading about sugar, and didn't like what I found. I was eating a lot, and it was affecting my health. That had to change. </p> <p><strong>Things taste better (or worse.)</strong></p> <p>It's almost like my tastebuds have woken up. When you don't have a lot of sugar in your coffee, you really taste it. I took a sip of a soda the other day - wow, that was sweet! I ate a cupcake and thought I was going into sugar shock. Holy cow. I don't miss it - because when I tasted it, there was only sugar and not flavor.</p> <p><strong>To make things more fun, I'm mildly lactose intolerant. </strong></p> <p>Hey, life's not fun without a challenge, right? So, I went to unsweetened soy milk, and ice cream was already out of my life (mostly) anyway. Fruit for dessert (and the crumble I'm working on for tonight) is good for me, and my little one is a fruit hound. </p> <p>I had someone ask me why I hadn't shared this when I started. I guess I doubted myself, and if I could really do it. I'm looking at holidays here in the USA coming up. The big dogs: Thanksgiving (my favorite) and Christmas. Big, sugary eating holidays. We'll just take it a step at a time. Oh, there WILL be pumpkin pie... stay tuned.</p> <p><strong>What I added back in. </strong></p> <p>I took out all sugars in the beginning, including honey and maple syrup (the REAL deal, not that corn syrup fake stuff). These are the ONLY two I have added back in. This allows me to bake (with some adjustments) and sweeten my coffee or tea if I desire, but with MUCH less. </p> <p>An example: On my <a href="http://www.joyofthekitchen.com/hot-chocolate" title="My hot chocolate recipe" target="_blank">hot chocolate recipe</a>, I omitted the brown sugar, and left in the drizzle of honey (maple syrup would be good too!) It's more of a "dark chocolate" kinda drink, which is fine by me. </p> <p><strong>Here's what I did.</strong></p> <p>In case you're curious, I've listed my main guidelines below, and ones I know I can live with.So far, I feel great, and I plan to continue this into the future. I plan to live long, healthy and be around long enough to really, really embarrass my great grandchildren. ;)</p> <p><strong>Daily:</strong> </p> <p>15-25 grams of sugar (this is mostly from breads, etc.)</p> <p>6 servings of carbs (1 serving = 20 g)</p> <p>Less meat, more fruit, veggies & grains/legumes</p> <p>No fake sugars, "natural" or otherwise<br />(This means no packets of any color. They are bad for you, and not real food. Do the research.)</p> <p>Cutting down on refined foods <br />(I LOVE this blog: <a href="http://www.100daysofrealfood.com/" title="100 Days of Real Food" target="_blank">"100 Days of Real Food"</a>, and generally follow her <a href="http://www.100daysofrealfood.com/real-food-defined-a-k-a-the-rules/" target="_blank">guidelines</a> & recipes) </p> <p>That's all folks. So, for those whom I've mentioned it to, this is what I did. I hope it helps you, or someone you know. :)</p> <p><strong>There's still LOTS of joy in my kitchen. Seriously.</strong></p> <p>I love cooking and baking. That hasn't changed. Right now, I'm working on making wheat sandwich bread (and when I'm successful you KNOW I'll share!) It's therapy for me. It's still an adventure to see what I can come up with. Mwah ha ha...</p> <p><span style="font-size: medium;"><strong>Have you ever cut down on anything? What did you do and why?</strong></span></p> </p> <p><a href="http://www.joyofthekitchen.com/my-lower-sugar-journey">Permalink</a> | <a href="http://www.joyofthekitchen.com/my-lower-sugar-journey#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/xEFzaVyFbAQ" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/my-lower-sugar-journey Mon, 17 Oct 2011 21:59:51 -0700 Fried Green Olives? http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/KN_nkWZftwg/fried-green-olives http://www.joyofthekitchen.com/fried-green-olives <p> <div class='p_embed p_image_embed'> <a href="http://getfile1.posterous.com/getfile/files.posterous.com/joyofthekitchen/BnCXD47eTQERf8K4ndlagAm89b9O5REPtgBpCFsA3CEwiz0QD0gnLWu33UW4/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="375" src="http://getfile9.posterous.com/getfile/files.posterous.com/joyofthekitchen/FwaJViA44Sgc9vufFPNVBK1uW37HNbLcIIxBSeicbNIHfFhI5EeRIbZdEzNn/photo.jpg.scaled.500.jpg" width="500" /></a> </div> <p>Oh, I LOVE olives. The big fat martini green ones are my favorite. I <br />could eat them at every meal. Seriously. <p /> Tonight I'm cruising one of my cookbooks (good bedtime reading), and I <br />run across this treasure. File under. "holy carp I am soooo trying <br />that". <p /> Fried green olives. YUM.</p> </p> <p><a href="http://www.joyofthekitchen.com/fried-green-olives">Permalink</a> | <a href="http://www.joyofthekitchen.com/fried-green-olives#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/KN_nkWZftwg" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/fried-green-olives Fri, 01 Jul 2011 21:39:42 -0700 Rhubarb Lemonade http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/gEbie8LHAII/rhubarb-lemonade http://www.joyofthekitchen.com/rhubarb-lemonade <p> <p><div class='p_embed p_image_embed'> <a href="http://getfile4.posterous.com/getfile/files.posterous.com/joyofthekitchen/JEmJnyeyucuxHlIqEnHrewplffumFymyGBgJCBwmjvcABhokvuizsqfhyJje/p373.jpg.scaled1000.jpg"><img alt="P373" height="500" src="http://getfile8.posterous.com/getfile/files.posterous.com/joyofthekitchen/JEmJnyeyucuxHlIqEnHrewplffumFymyGBgJCBwmjvcABhokvuizsqfhyJje/p373.jpg.scaled500.jpg" width="500" /></a> </div> </p>This was the happiest experiment ever. I had some extra Rhubarb water and lemonade leftover, but not enough of either for everyone. So, I combined them (about half of each) and had the most delicious cold drink on a sunny day. Yum!<p>Here's what I like:</p><p>Rhubarb Water:<br /><a href="http://www.foodnetwork.ca/recipes/Beverage/Fruit/recipe.html?dishid=10282">http://www.foodnetwork.ca/recipes/Beverage/Fruit/recipe.html?dishid=10282</a></p><p>Lemonade (easy and fast!):<br /><a href="http://www.foodnetwork.com/recipes/ina-garten/fresh-lemonade-recipe/index.html">http://www.foodnetwork.com/recipes/ina-garten/fresh-lemonade-recipe/index.html</a></p> </p> <p><a href="http://www.joyofthekitchen.com/rhubarb-lemonade">Permalink</a> | <a href="http://www.joyofthekitchen.com/rhubarb-lemonade#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/gEbie8LHAII" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/rhubarb-lemonade Sun, 19 Jun 2011 23:38:02 -0700 French pastry bliss http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/lxaiR5Go5go/french-pastry-bliss http://www.joyofthekitchen.com/french-pastry-bliss <p> <p><div class='p_embed p_image_embed'> <a href="http://getfile0.posterous.com/getfile/files.posterous.com/joyofthekitchen/HudlwyCHmJGqwyCjIGCusgqlGpfEennjJrBhzmekprvDFCxbuJroAufAzIHj/p365.jpg.scaled1000.jpg"><img alt="P365" height="375" src="http://getfile8.posterous.com/getfile/files.posterous.com/joyofthekitchen/HudlwyCHmJGqwyCjIGCusgqlGpfEennjJrBhzmekprvDFCxbuJroAufAzIHj/p365.jpg.scaled500.jpg" width="500" /></a> </div> </p>There is something utterly breathtaking about expertly made pastry. It is edible art. Bakeries and pastry shops are my art galleries. I could pour over them and take pictures from a multitude of angles, each shot being another perspective of an artist at work.<p>I am amazed at the skill it takes to create something so flaky and perfectly textured. Croissants are admittedly me favorite indulgence, and lately I have fallen hard for tarts. So simple, so delectable. </p><p>French pastries, I heart you.</p> </p> <p><a href="http://www.joyofthekitchen.com/french-pastry-bliss">Permalink</a> | <a href="http://www.joyofthekitchen.com/french-pastry-bliss#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/lxaiR5Go5go" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/french-pastry-bliss Sat, 04 Jun 2011 15:14:14 -0700 First strawberries of the season! http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/W2roWJVlJX8/first-strawberries-of-the-season http://www.joyofthekitchen.com/first-strawberries-of-the-season <p> <div><br /><div class='p_embed p_image_embed'> <a href="http://getfile8.posterous.com/getfile/files.posterous.com/joyofthekitchen/XsVUo67kx7efbjEQ9Q056dGU94gLjAUWy9KREqPBfo8Jh0H8B0xjDDds4f4C/photo.jpg"><img alt="Photo" height="500" src="http://getfile9.posterous.com/getfile/files.posterous.com/joyofthekitchen/QV3PZV2ftAWTtzDZf3gAbFACSeFI9jB1c1ZiU1hdfGoSldFcA64NM0If31Sj/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </div><div><br /><span style=""><span>Oh how I love their ruby red, juicy sweet goodness. No offense </span></span><span style=""><span>imported strawberries, but you can't touch a local strawberry in </span></span><span style=""><span>flavor. They are so soft, so delicate, and I just can't get enough!</span></span><span style=""><br /> </span><span style=""><span>That lil half flat will last about 36 hours (maybe) in our house.</span></span><span style=""><br /> </span><span style=""><span></span></span><span style=""><br /> </span><span style=""><span>Have you had local strawberries yet? Jam is on the horizon!</span></span><br /> </div> </p> <p><a href="http://www.joyofthekitchen.com/first-strawberries-of-the-season">Permalink</a> | <a href="http://www.joyofthekitchen.com/first-strawberries-of-the-season#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/W2roWJVlJX8" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/first-strawberries-of-the-season Wed, 25 May 2011 20:59:00 -0700 Pesto Dinner Roll Yummy Goodness http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/GefNE5fXoXc/pesto-dinner-roll-yummy-goodness http://www.joyofthekitchen.com/pesto-dinner-roll-yummy-goodness <p> <p><div class='p_embed p_image_embed'> <a href="http://getfile7.posterous.com/getfile/files.posterous.com/joyofthekitchen/kiJrBEZGHdb3TH9qPUmbk6L44MAos97PmXfbjNNbssBsdiFYj16tbBz0XZ8c/P1000565.jpg.scaled.1000.jpg"><img alt="P1000565" height="375" src="http://getfile5.posterous.com/getfile/files.posterous.com/joyofthekitchen/qM70vRaZ6AgcTxSZtjTgz8aKfDjQW0f2MuIE9xqNWrhJVqgNEmnHcZiI2zSC/P1000565.jpg.scaled.500.jpg" width="500" /></a> </div> </p> <p>Today was a slow food kinda day. I made a meal plan at the beginning <br />of the week, and knew that tonight was a soup and bread kinda day. I <br />had been saving a roll recipe for a while. You see, I've been on a <br />dinner roll quest. You'd think finding a good one would be easy. Did I <br />mention the quest? As of today, it's over. <p /> I pulled this out of my "wanna try that" recipe folder, and gave it a <br />whirl. Holy mother. This is the most delicious dinner roll I've ever <br />had. It could be the pesto, or the yeast, or the fact that I couldn't <br />stop shovelling it into my mouth. These are rich, and somehow light <br />and moist. Even the family liked them. A lot. Give them a try... <p /> <a href="http://purplefoodie.com/pesto-bread-roll">Pesto Bread Roll</a></p> </p> <p><a href="http://www.joyofthekitchen.com/pesto-dinner-roll-yummy-goodness">Permalink</a> | <a href="http://www.joyofthekitchen.com/pesto-dinner-roll-yummy-goodness#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/GefNE5fXoXc" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/pesto-dinner-roll-yummy-goodness Sat, 14 May 2011 16:32:04 -0700 First Farmers Market of the Year http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/z6P1r5qxPiA/first-farmers-market-of-the-year http://www.joyofthekitchen.com/first-farmers-market-of-the-year <p> <p><div class='p_embed p_image_embed'> <a href="http://getfile9.posterous.com/getfile/files.posterous.com/joyofthekitchen/epdCvHbFeJAGdmAfanEmkGjbjwkjwdyndarrdelymihmmefjfueEJBuJDjlx/p331.jpg.scaled1000.jpg"><img alt="P331" height="375" src="http://getfile1.posterous.com/getfile/files.posterous.com/joyofthekitchen/epdCvHbFeJAGdmAfanEmkGjbjwkjwdyndarrdelymihmmefjfueEJBuJDjlx/p331.jpg.scaled500.jpg" width="500" /></a> </div> </p>We finally found our way to the Farmers' Market today. It's such a an energizing and vibrant place. Surrounded by shoppers, families, dogs and every color of local foods, I can't help but be inspired! I wanted to buy everything in site, but came home win a reasonable bounty for the week. With a quick trip for perishables at the store, and a brain dump on paper, the menu for the week was set. Now to enjoy our afternoon! </p> <p><a href="http://www.joyofthekitchen.com/first-farmers-market-of-the-year">Permalink</a> | <a href="http://www.joyofthekitchen.com/first-farmers-market-of-the-year#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/z6P1r5qxPiA" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/first-farmers-market-of-the-year Tue, 22 Mar 2011 14:21:12 -0700 Bread Pudding in a Pinch http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/yfgZ1Ynzx_o/bread-pudding-in-a-pinch http://www.joyofthekitchen.com/bread-pudding-in-a-pinch <p> <blockquote class="gmail_quote" style="margin: 0 0 0 .8ex; border-left: 1px #ccc solid; padding-left: 1ex;"><div style="font-weight: bold;"><b><div class='p_embed p_image_embed'> <a href="http://getfile6.posterous.com/getfile/files.posterous.com/joyofthekitchen/qKz4mmx4jGucrnSHdoqqvf2EXcY1o4wljP7MRNhB0ntsaW3Ncc8H4cFRVUIr/IMG_4733.jpg.scaled.1000.jpg"><img alt="Img_4733" height="375" src="http://getfile5.posterous.com/getfile/files.posterous.com/joyofthekitchen/oPC0ePSzjR7AcLLJxOOaX48m79KrLbFOFQaYnZgXVBxN59Lsvh6QvZ08x4fH/IMG_4733.jpg.scaled.500.jpg" width="500" /></a> </div> <br /> </b></div>The other day I was craving breakfast for dinner and, more specifically, French toast. But with about 1 1/2 hours until the kids needed to be getting ready for bed I was in no position to make that happen! Not to mention I only had 4 slices of bread....which I think my son alone would've easily consumed! So, I just dove right into "making-it-up-as-I-go-along" mode and this was the result. I'm happy to say that it was a hit with the whole family. (Even my husband who claimed to not be a fan of bread pudding!) Oh, and I even got the kids to bed at a decent hour! Yay! <div> </div><div>***Note: I made this with half vanilla soy milk and half vanilla coconut milk and it turned out delicious! Also, it reheats in the microwave quite nicely, although it is always better fresh. ;)<br /><p /><div><b>Ingredients:</b><div>3 eggs</div><div>1 cup milk(soy, coconut or almond for non-dairy options)</div><div>3 tsp cinnamon</div> <div>1/4-1/2 tsp nutmeg</div><div>2 tsp vanilla extract</div><div>4 slices of your favorite sandwich bread, approx 1 inch cubed</div><div>Maple syrup</div><div>Powdered confectioner's sugar</div><p /><div><b>Directions:</b></div> <div>Preheat oven to 450 degrees</div><div>Put eggs, milk, cinnamon, nutmeg and vanilla in a medium mixing bowl and beat well</div><div>Place cubed bread in 3+ inch deep baking dish</div><div>Pour egg mixture over bread and stir until coated; Set aside for about 5 minutes to allow bread to soak up egg mixture</div> <div>Cover and place in oven for 20-30 minutes or until bread puffs up and egg is mostly cooked. </div><div>Remove lid and cook about 5 more minutes until tips of bread are lightly browned</div><div>Drizzle with maple syrup and sprinkle with a little confectioner's sugar</div> <div>Best if served hot and fresh.</div><div>Makes approx 4-6 servings</div> </div></div> </blockquote> </p> <p><a href="http://www.joyofthekitchen.com/bread-pudding-in-a-pinch">Permalink</a> | <a href="http://www.joyofthekitchen.com/bread-pudding-in-a-pinch#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/yfgZ1Ynzx_o" height="1" width="1"/> http://files.posterous.com/user_profile_pics/1109686/photo__1_.JPG http://posterous.com/users/he6XzmnteXUx4 Christina Yokoy Neena Christina Yokoy http://www.joyofthekitchen.com/bread-pudding-in-a-pinch Tue, 08 Mar 2011 22:40:50 -0800 5 Minute BBQ Chicken http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/OTVqii9Aghw/5-minute-bbq-chicken http://www.joyofthekitchen.com/5-minute-bbq-chicken <p> Christina's Kitchen<p /><div>I have fond memories of coming home from school to the wonderful smell of an amazing dinner permeating every inch of the house....and even into the front yard. :) My Mom used her slow cooker so regularly that I thought every family had the same love affair with that little appliance. It wasn't until I was an adult that I realized exactly why my Mom loves her slow cooker so much! How else can you provide a healthy and delicious meal when you only have 15 minutes in the morning to throw something together while still getting the kids off to school and yourself off to work? So, when Mom passed this recipe on to me I think I actually went out that same day and got everything I needed to give it a try. I've made it dozens of time since then and my husband still oohs and aahs every time. :)</div> <p /><div>If you haven't discovered the simplicity of slow cookers or if you lack inspiration or know-how, this is the perfect recipe to get you started. Ok, so it might take you a little more than 5 minutes, but shouldn't take much more than 15. (Unless you choose to make your own BBQ sauce. But even still, it is SO simple it is almost sure to find it's way onto your menu at least once a month.)</div> <p /><div><i>***Note: Since the chicken will LITERALLY fall apart in the cooker, you can also use boneless/skinless chicken pieces so you don't have to sift through all the bones to find the meat and veggies.</i></div> <p /><div>Pour the drippings over the meat and use as a main dish with rice and some greens, or arrange the cooked meat on your favorite toasted bread with fresh slices of onion, fresh spinach or lettuce and a little mayonnaise to make a yummy BBQ chicken sandwich. </div> <p /><div>Also makes a great soup: Once cooked, carefully pour (sifted)slow-cooker contents into a large stockpot and add about 6 cups of water and bring just to a boil. Pour over cooked Quinoa for a high protein BBQ chicken soup. </div> <p /><div><div class='p_embed p_image_embed'> <a href="http://getfile9.posterous.com/getfile/files.posterous.com/joyofthekitchen/AnkpMQnL9GvfO11YSCu1JdyFDFYUA6FpQIbKqOznOobejRnZ09T3IVDVNGxN/IMG_4709.jpg"><img alt="Img_4709" height="296" src="http://getfile0.posterous.com/getfile/files.posterous.com/joyofthekitchen/1246zylJgZFpTQ1ceS8OLTmo9rVrNLLNOO3LiAnGLBTfv1dw53VKkE6j7bgc/IMG_4709.jpg.scaled.500.jpg" width="500" /></a> </div> <br /></div><p /><div><b>Ingredients:</b></div><div>1 whole chicken; rinsed </div><div>1 medium onion cut in 1-2 inch chunks</div> <div>1 cup sliced mushrooms; any variety(optional)</div><div>2-6 cloves fresh garlic; chopped or pressed </div><div>1 bottle of your favorite BBQ sauce or about 1 1/2 cups homemade</div><div>salt and pepper to taste</div> <p /><div><b>Directions:</b></div><div>Remove giblets and neck of chicken and place rinsed chicken in the slow cooker</div><div>Add onions, mushrooms(optional), garlic, and salt and pepper</div><div>Pour BBQ sauce over all ingredients and cover</div> <div>Cook on high 4-6 hours or until internal temp of chicken reads 180 degrees</div><p /><div>Serve and enjoy!</div> </p> <p><a href="http://www.joyofthekitchen.com/5-minute-bbq-chicken">Permalink</a> | <a href="http://www.joyofthekitchen.com/5-minute-bbq-chicken#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/OTVqii9Aghw" height="1" width="1"/> http://files.posterous.com/user_profile_pics/1109686/photo__1_.JPG http://posterous.com/users/he6XzmnteXUx4 Christina Yokoy Neena Christina Yokoy http://www.joyofthekitchen.com/5-minute-bbq-chicken Sun, 06 Mar 2011 15:46:00 -0800 Dairy Free, Gluten Free Chocolate Peanut Butter Cookies http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/mXrZh924Z0o/dairy-free-gluten-free-chocolate-peanut-butte http://www.joyofthekitchen.com/dairy-free-gluten-free-chocolate-peanut-butte <p> <div><div class='p_embed p_image_embed'> <a href="http://getfile6.posterous.com/getfile/files.posterous.com/joyofthekitchen/5GVVblwTYuHO34C2I1Ejl2kRfop32yH0uW2Yvk5KAdyVHuUP9cduX5J4qMPE/pb_cookies.jpg"><img alt="Pb_cookies" height="375" src="http://getfile7.posterous.com/getfile/files.posterous.com/joyofthekitchen/0Hnj8CZcQpR6gx8UDiIZQzG2rZ3VdSqJaOa1YV9a3KovmLbHO40rIzDlei0z/pb_cookies.jpg.scaled.500.jpg" width="500" /></a> </div> </div> Christina here! :)  Ok, so before you turn your nose up at these cookies you simply MUST try them.  <div> <p /> <div><span style="font-family: arial; font-size: small;">I am always on a quest for the perfect cookie as, in my family, I am famous for my chocolate chip cookies. When we discovered that my baby girl was lactose intolerant, that quest became more of a mission to satisfy my sweet-tooth without making her sick. So imagine my excitement when my friend shared this recipe with me! Suddenly my plain ol' cookie recipe (you know, the one on the back of the yellow chocolate chip bag????)  was all but retired because this recipe is ridiculously simple and yummy. Beware, you may not have any leftovers.....unless you make a double batch like I always do! </span><br /> <p /> <div>It literally takes about 5 minutes to throw the batter together, no mixer required, has only 5 ingredients, and can easily be modified about a million different ways for variety.  Did I mention they are so good you'll have a hard time not eating the whole batch??  As a way of warning, these are very sweet so they are a perfect match with bitter tea or even coffee.</div> <p /> <div>They take a little longer in the oven than some cookies so I like to use my half sheet baking pan so I only need to do 2 or 3 rounds in the oven.  Their texture will vary depending on what kind of peanut butter you use.  Here are some examples:</div> <p /> <div>Natural or fresh ground pb=very crumbly and light in flavor</div> <div>JIF or Skippy (creamy)=a little crumbly on the outside and chewy in the center</div> <div>For a little more chocolately flavor try 1/2 peanut butter 1/2 Nutella</div> <div>My favorite thing to do is 1/2 JIF, 1/2 natural. They come out chewy but crumbly and almost melt in your mouth. Mmmmm, yummy!</div> <p /> <div>***Note: To ensure they are gluten free and dairy free(if those are an issue for your family) make sure to use gluten free items like baking soda(I've been told Arm and Hammer is a good option), and peanut butter(I'm told Adam's) and dairy free chocolate chips(which many of the store brands are). </div> <p /> <div>Hope you enjoy them!</div> <p /> <div>Ingredients:</div> <div>1 egg, slightly beaten</div> <div>1 cup peanut butter</div> <div>3/4 cup granulated sugar</div> <div>1/2 tsp baking soda</div> <div>1/4 tsp salt</div> <div>3/4 cup chocolate chips</div> <p /> <div>Directions:</div> <div>Preheat oven to 350</div> <div>In a small-medium mixing bowl lightly beat egg with a fork or wisk, until just smoothly combined </div> <div>Add in the rest of the ingredients and stir with a wooden spoon until well combined.</div> <div>Place on cookie sheet about 1-2 inches apart </div> <div>Bake on center rack for 12-14 minutes or until lightly brown and texture appears dry; let cool on sheet 5 minutes before transferring to cooling rack</div> <div>The texture is best fresh but they keep well in an air tight container.</div> <p /> <div>Enjoy! .....no really, that's all there is to it! :)</div> <p /> </div> </div> </p> <p><a href="http://www.joyofthekitchen.com/dairy-free-gluten-free-chocolate-peanut-butte">Permalink</a> | <a href="http://www.joyofthekitchen.com/dairy-free-gluten-free-chocolate-peanut-butte#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/mXrZh924Z0o" height="1" width="1"/> http://files.posterous.com/user_profile_pics/1109686/photo__1_.JPG http://posterous.com/users/he6XzmnteXUx4 Christina Yokoy Neena Christina Yokoy http://www.joyofthekitchen.com/dairy-free-gluten-free-chocolate-peanut-butte Fri, 04 Mar 2011 22:29:00 -0800 Japanese Pickled Vegetables(Tsukemono) http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/W8MZ7WNggCQ/onion-tsukemono http://www.joyofthekitchen.com/onion-tsukemono <p> <div>Hello! Christina here again. :)</div> <p /> <div>In keeping with my family's unique tastes, I thought I would share another favorite Japanese dish.  We almost always have some in or refrigerator for snacking on or any number of other uses.</div> <p /> <p>Many traditional Japanese meals include at least one little dish of "tsukemono", otherwise known as pickled vegetables or simply a side dish of prepared vegetables.  My husband is a sucker for any dish that includes onions. So when my master-of-the-kitchen-mother-in-law introduced us to this recipe my husband made sure she taught me how to make it.  It has quickly become a staple in our household, and, true to form, I have found about a million yummy ways to use it besides just "tsukemono". :)</p> <p /> <p><div class='p_embed p_image_embed'> <img alt="Img_4697" height="270" src="http://getfile9.posterous.com/getfile/files.posterous.com/temp-2011-03-06/kfhtyjqzwpkfnloDgpCxyJyHeADDxhahFAwmadqfiEnrrorBbGoBdaBqDufo/IMG_4697.JPG.scaled500.jpg" width="203" /> </div> </p> <p /> <div>Enjoy!</div> <div>Ingredients:</div> <div>2 medium onions, thinly sliced</div> <div>3 heaping tsp granulated sugar</div> <div>1/2 tsp salt</div> <div>3/4 cup white vinegar</div> <div>3/4 to 1 cup sesame oil</div> <div>1/2 cup mirin(sweet cooking sake)</div> <div>1/2 cup sake</div> <div>1/2 cup soy sauce </div> <p /> <div>Directions:</div> <div>Slice onions and let them rest at room temperature for about 40 minutes.(I'm told this is to allow the sulfuric acid/gases escape, the gases that make your eyes water, but I cannot confirm this.)</div> <div>Place rested onions in sealable container and add the remaining ingredients.</div> <div>Carefully mix and slightly compress onions to ensure they are covered by the liquids.</div> <div>Seal container and refrigerate for at least 1 hour before eating.</div> <p /> <div>Serve as a small side dish or try pouring some over chicken breasts and baking it for a tangy, sweet and very moist chicken dish!</div> </p> <p><a href="http://www.joyofthekitchen.com/onion-tsukemono">Permalink</a> | <a href="http://www.joyofthekitchen.com/onion-tsukemono#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/W8MZ7WNggCQ" height="1" width="1"/> http://files.posterous.com/user_profile_pics/1109686/photo__1_.JPG http://posterous.com/users/he6XzmnteXUx4 Christina Yokoy Neena Christina Yokoy http://www.joyofthekitchen.com/onion-tsukemono Thu, 24 Feb 2011 23:00:00 -0800 Hot Chocolate - High Maintenance & Quick Versions http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/zqnSdlUABpQ/hot-chocolate http://www.joyofthekitchen.com/hot-chocolate <p> <p><strong><div class='p_embed p_image_embed'> <a href="http://getfile1.posterous.com/getfile/files.posterous.com/temp-2011-02-24/joocczFGyBEfdqxawnBwlywitoqxryIgmtICJkixqbikvkjzddkAaGzaAxpj/P1000097.JPG.scaled1000.jpg"><img alt="P1000097" height="375" src="http://getfile6.posterous.com/getfile/files.posterous.com/temp-2011-02-24/joocczFGyBEfdqxawnBwlywitoqxryIgmtICJkixqbikvkjzddkAaGzaAxpj/P1000097.JPG.scaled500.jpg" width="500" /></a> </div> What can you do on a cold, snowy, icy winter day? </strong> <strong>Drink hot chocolate of course! </strong> My obsession with recipe tinkering continues with this one.  This hot chocolate recipe is what I make when I'm craving a cup of frothy, liquid chocolate.  (It also easily doubles to share with a friend or sweetie.)  It's got all the right stuff: low notes, high notes and everything in between.  Oh, and it goes down like a cup of thick, liquid chocolate heaven.</p> <p>I reveled in some inspiration from these two recipes, and then adapted it from there: Nigella Lawson's <a href="http://www.foodnetwork.com/recipes/nigella-lawson/alcoholic-hot-chocolate-recipe/index.html" target="_blank">Alcoholic Hot Chocolate</a> Tyler Florence's Ultimate Hot Chocolate (<a href="http://www.amazon.com/gp/product/1400052386?ie=UTF8&tag=joyofthekitchen-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1400052386">Tyler's Ultimate Cookbook</a><div class='p_embed p_image_embed'> <img alt="Media_httpwwwassocama_bljbt" height="1" src="http://getfile8.posterous.com/getfile/files.posterous.com/import-mgzw/ynitoDjpdqgjGfjbqkosAqlfHmnkEdfuqrpeEJElbCqvgtavmAJbzjiIBEIu/media_httpwwwassocama_bljBt.jpg.scaled500.jpg" width="1" /> </div> )</p> <p style="text-align: left;">My version starts with this:</p> <p style="text-align: left;"><div class='p_embed p_image_embed'> <img alt="Media_httpfarm4static_tfdsg" height="375" src="http://getfile4.posterous.com/getfile/files.posterous.com/import-mgzw/FdqIdpvroJenBHDpkcnIABtrwJhngfCwhpuGyDfGBCgshnByiDEImaBDJmdr/media_httpfarm4static_tFdsg.jpg.scaled500.jpg" width="500" /> </div> </p> <h3 style="text-align: left;">Hot Chocolate - High Maintenance Version<br />(1 serving)</h3> <p style="text-align: left;">1 cup milk (vanilla soy + touch of soy creamer or dairy milk)</p> <p style="text-align: left;">1.5 teaspoon whole coffee beans</p> <p style="text-align: left;">1-2 tablespoons brown sugar (optional)</p> <p style="text-align: left;">1 oz. bittersweet or dark chocolate, chopped or grated</p> <p style="text-align: left;">1 heaping tablespoon unsweetened cocoa powder</p> <p style="text-align: left;">drizzle of honey</p> <p style="text-align: left;">cinnamon stick</p> <p style="text-align: left;">1/4 teaspoon vanilla extract (if using plain milk)</p> <p style="text-align: left;">Combine all ingredients in a small saucepan.  Stir (or whisk) frequently over medium heat, careful not to scorch the chocolate.  Add vanilla extract, strain and serve hot.</p> <p style="text-align: left;"> </p> <h3 style="text-align: left;">Hot Chocolate - Quick Version<br />(1 serving)</h3> <p style="text-align: left;">1 cup milk (soy, almond, dairy or whatever version you drink)</p> <p style="text-align: left;">half spoonful of good instant espresso or coffee (decaf at night darlings)</p> <p style="text-align: left;">1-2 tablespoons brown sugar (optional)</p> <p style="text-align: left;">1 oz. bittersweet or dark chocolate, chopped or grated</p> <p style="text-align: left;">1 heaping tablespoon unsweetened cocoa powder</p> <p style="text-align: left;">drizzle of honey</p> <p style="text-align: left;">sprinkle of cinnamon</p> <p style="text-align: left;">1/4 teaspoon vanilla extract (if using plain milk)</p> <p style="text-align: left;">Heat milk in the microwave, whisk in remaining ingredients, top with a little whipped cream or a fluffy marshmallow.</p> <p style="text-align: left;"><em>(<strong>Tip</strong>: Whip with a <a href="http://www.amazon.com/gp/product/B0002KZUNK?ie=UTF8&tag=joyofthekitchen-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0002KZUNK">milk frother</a><div class='p_embed p_image_embed'> <img alt="Media_httpwwwassocama_ikdhq" height="1" src="http://getfile6.posterous.com/getfile/files.posterous.com/import-mgzw/goDBJbybkClxGBkawjyJJByjzDBwsacjzaoIvpBzaqHxyrvHagIpFFbtGwDJ/media_httpwwwassocama_ikdHq.jpg.scaled500.jpg" width="1" /> </div> and add a peppermint or vanilla marshmallow...Oh yeah baby...)</em></p> <p style="text-align: left;"> </p> <div class="zemanta-pixie" style="margin-top: 10px; height: 15px;"><div class='p_embed p_image_embed'> <img alt="Media_httpimgzemantac_ogguh" height="1" src="http://getfile0.posterous.com/getfile/files.posterous.com/import-mgzw/hErkcdbgCuAFufyzoHdJfjAHbvGfgDchBjcjgqGblckGouftqsirHkGujIcf/media_httpimgzemantac_ogGuh.gif.scaled500.gif" width="1" /> </div> <span class="zem-script more-related pretty-attribution"> </span></div> </p> <p><a href="http://www.joyofthekitchen.com/hot-chocolate">Permalink</a> | <a href="http://www.joyofthekitchen.com/hot-chocolate#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/zqnSdlUABpQ" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/hot-chocolate Thu, 17 Feb 2011 20:11:38 -0800 Kurichan's Japanese Sesame Dressing http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/SH3V2Eo7fP4/kurichans-japanese-sesame-dressing http://www.joyofthekitchen.com/kurichans-japanese-sesame-dressing <p> My name is Christina. I am so blessed that my big sis would let me join her fun endeavor to share our favorite family recipes with all who might find their way to this blog. While Brandie's posts are sure to be much more entertaining, I hope you will enjoy this first post of mine and continue to walk through this journey in the kitchen with our family. <p /><div> A while back I heard a quote from Hippocrates "Let your food be your medicine and your medicine be your food." This resonated with me so profoundly that I find myself thinking it almost every time I begin preparing food for my family. With so many preservatives, hormones and....well, junk in the food we can buy off the shelf, I have begun a journey of trying to duplicate some of my favorite items. My goal? To achieve the same (or better) flavor, and skip the junk! :)</div> <p /><div> The following is a recipe requested of me almost on a weekly basis. Thus, I figured it would be the perfect recipe to introduce myself to you all. I hope you enjoy it as much as my family does.</div> <p /><div> Being married to a wonderful (and handsome) Japanese man and having lived in Japan for a few years has afforded me the great privilege of expanding my tastes and recipes. A traditional Japanese meal may have 5 or 6 small servings of a variety of foods, carefully balanced in protein, starch and heavy on the veggies. In many cases, each of those 5 or 6 items may have their own kind of dipping or drizzling sauce. While that, at first, may seem cumbersome, let me assure you that the explosion of palate sensations is well worth the abundance of tiny little dishes that it requires! </div> <div> Among their favorites is a light and flavorful "Goma Dressing" ("goma"=sesame). It can be drizzled over steamed veggies, a fresh green salad or even a grilled chicken breast. It can also easily cost you $6 for a 4-6oz bottle and come loaded with high fructose corn syrup, monosodium glutamate, and several other preservatives and sugars....all of these things I'm quite certain would've made Hippocrates sick to his stomach. So, one day I decided it was time for me to have a go of it. Here is what I came up with. (Not to toot my own horn, but I LOVE to tell Japanese people I made it and giggle as they look at me in disbelief!) Enjoy!</div> <p /><div><div class='p_embed p_image_embed'> <a href="http://getfile5.posterous.com/getfile/files.posterous.com/joyofthekitchen/TGWfv9YKUUvUEBjqA1vqzGHbL32GCUegBuvqiqOiZtULfZqdZULodSRg2efK/IMG_4636.jpg.scaled.1000.jpg"><img alt="Img_4636" height="375" src="http://getfile4.posterous.com/getfile/files.posterous.com/joyofthekitchen/v7JLusnAGPYf91jWaKwsP9rlOmfiqDsVueYfZWFyXDWIPto6w7YQcdTj24xK/IMG_4636.jpg.scaled.500.jpg" width="500" /></a> </div> <br /></div><div>Yield: approx 4-5 servings</div><div>Ingredients:</div><div>1/2 cup roasted sesame seeds*</div> <div>2 1/2 Tbls sesame oil*</div><div>1 Tbls white distilled vinegar</div><div>1/2 cup Japanese mayonnaise (found at most Asian grocery stores. You can use a whipped mayo, but the flavor and texture will not be quite the same)</div> <div>1Tbls granulated sugar</div><div>1/4 cup milk (can substitute plain soy, almond or coconut milk for dairy free options)</div><p /><div>*Tahini paste may be substituted for fresh ground seeds and sesame oil but add a little more milk as paste will thicken mixture...and, again, this changes the texture and flavor a bit.</div> <p /><div>Start by grinding the sesame seeds with a mortar and pestle until they are powdery and fluffy.<div class='p_embed p_image_embed'> <a href="http://getfile9.posterous.com/getfile/files.posterous.com/joyofthekitchen/6RD41o3hxADPPb6gxWMAQ8X8aMlxc9UqWwTXp4h8dUGWpsQihxZakb6xqi9G/IMG_4626.jpg.scaled.1000.jpg"><img alt="Img_4626" height="375" src="http://getfile8.posterous.com/getfile/files.posterous.com/joyofthekitchen/iP6bO6LQB0gWtaWYkTQHvaAAIWgrTRgJWS1BjPlx6VMuQQ13lXxaeGn4avDV/IMG_4626.jpg.scaled.500.jpg" width="500" /></a> </div> </div> <div> Carefully pour ground seeds into a mixing container and add sesame oil. Stir until seeds are wet.<div class='p_embed p_image_embed'> <a href="http://getfile1.posterous.com/getfile/files.posterous.com/joyofthekitchen/hoaql616AzJxYrm5T0OClShQub63fSvT38gGNbJ2M9gPKhMgtOMIeXZLATvK/IMG_4628.jpg.scaled.1000.jpg"><img alt="Img_4628" height="375" src="http://getfile0.posterous.com/getfile/files.posterous.com/joyofthekitchen/SrXoNvAwp4knsXQsHqWf1xZRwWAfWcV3ICPFdKkAyaeYMUB4nqjiNP3dQuO0/IMG_4628.jpg.scaled.500.jpg" width="500" /></a> </div> </div><div> Add remaining ingredients in the order listed (this will keep the vinegar from souring the milk) and stir until well blended.<div class='p_embed p_image_embed'> <a href="http://getfile2.posterous.com/getfile/files.posterous.com/joyofthekitchen/wMLG6UB8QzE1JzcrTsBoDc9sqFMePFBFd6eOf9UdqxEplTZWaQIBzpX30w1G/IMG_4630.jpg.scaled.1000.jpg"><img alt="Img_4630" height="375" src="http://getfile1.posterous.com/getfile/files.posterous.com/joyofthekitchen/ke6lLNJQJIeq4pi9H2K3uPCFXAJqfeXGU5ysJQ0Wrd1o4sEiUpa8rBq0ReGE/IMG_4630.jpg.scaled.500.jpg" width="500" /></a> </div> </div> <div>If mixture is too thick, add more milk (1 Tbls at a time). If too thin, add more mayo or ground seeds. Chill for at least an hour to allow flavors to coagulate. </div><div>Store in refrigerator for about 5 days. Mix well before each use.</div> </p> <p><a href="http://www.joyofthekitchen.com/kurichans-japanese-sesame-dressing">Permalink</a> | <a href="http://www.joyofthekitchen.com/kurichans-japanese-sesame-dressing#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/SH3V2Eo7fP4" height="1" width="1"/> http://files.posterous.com/user_profile_pics/1109686/photo__1_.JPG http://posterous.com/users/he6XzmnteXUx4 Christina Yokoy Neena Christina Yokoy http://www.joyofthekitchen.com/kurichans-japanese-sesame-dressing Thu, 03 Feb 2011 21:27:00 -0800 Homemade Donuts http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/yfFpNXriClg/homemade-donuts http://www.joyofthekitchen.com/homemade-donuts <p> <p><div class='p_embed p_image_embed'> <img alt="Donut-halves" height="392" src="http://getfile4.posterous.com/getfile/files.posterous.com/temp-2011-02-03/jaJpHgiInvfsbfHBrhyrzdEdnqGAfdxDCBrqhAviopJhDsdAFDdlGdpexcfJ/donut-halves.png.scaled500.png" width="500" /> <img alt="Donuts-cutting-out" height="395" src="http://getfile5.posterous.com/getfile/files.posterous.com/temp-2011-02-03/FigvdlssczzixmagIwnDlxAuhnxipJtbrHCgkCulEnBbvlflelECAwCEaoqJ/donuts-cutting-out.png.scaled500.png" width="500" /> <img alt="Donut-whole" height="375" src="http://getfile4.posterous.com/getfile/files.posterous.com/temp-2011-02-03/twvqHdxxjbIrbGdbtgBgvoDrmlGloHGApdFonuopwDehoJDklnFcenciGjlE/donut-whole.png.scaled500.png" width="500" /> <div class='p_see_full_gallery'><a href="http://www.joyofthekitchen.com/homemade-donuts">See the full gallery on Posterous</a></div> </div> </p> <p>I never knew I could love a plain donut as much as I do. I found myself in a tiny little town on the border of Oregon and Washington early last summer. I was giving a presentation, and had come into town early so I could relax and walk around. I walked past a little shop where a grandmotherly, delightful woman was carefully making tiny little bite-sized donuts in the window. The sweet and slightly spicy aroma filled the air as I walked by. I go to the end of the block, walked back and opened the door to her little shop. The smell called me. The owner smiled at me, I handed her money, and she handed me fresh, unadulterated donut-y goodness. </p> <p>Since that day, I wanted to make donuts like that. Simple, slight taste of nutmeg and perfectly brown. Over the weekend, I looked for a recipe. I tried one. It was a dud. Then I tried another, which had buttermilk in it, and I just knew it would be the one. I was right. </p> <p>I made a half batch, coated them in cinnamon sugar, and shared them with the neighbors. Hey, a good thing is worth sharing. :)</p> <p>Here's the recipe if you'd like to try them yourself: </p> <p><a href="http://www.eatingoutloud.com/2009/04/mommas-buttermilk-doughnuts.html" title="Buttermilk Doughnuts Recipe">Buttermilk Donuts</a></p> <p> </p> </p> <p><a href="http://www.joyofthekitchen.com/homemade-donuts">Permalink</a> | <a href="http://www.joyofthekitchen.com/homemade-donuts#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/yfFpNXriClg" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/homemade-donuts Sat, 22 Jan 2011 12:00:00 -0800 Lemon Madness http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/wJeSOjarTNY/lemon-madness http://www.joyofthekitchen.com/lemon-madness <p> <p>Last night was a little crazy... from dealing with a tummy ache to a hamster on his way to hamster heaven. However, in true mom fashion, I had cupcakes to bake and deliver to school today, and of course I couldn't just do a boxed cake. Hey, there will be leftovers, right? So, let's do it right. Winning the cake walk should be tasty. ;)</p> <p>I picked up a box of lemons, and was needing some lemon cake of some kind. Unfortunately, I didn't have poppy seeds laying around (what?!), so that was out. So, here's some things I found, and the recipes I actually used. And yes, they are delicious, and I did lick the bowl. Twice.</p> <p><div class='p_embed p_image_embed'> <img alt="Lemon-mini-cupcake" height="370" src="http://getfile0.posterous.com/getfile/files.posterous.com/temp-2011-01-21/pbayjHaJJyiawqjoxJztqnDDFwfJnrgEdfCqtCqvnqsfrylGsqyhgGGcafwn/lemon-mini-cupcake.jpg.scaled500.jpg" width="500" /> </div> <a href="http://www.marthastewart.com/recipe/lemon-meringue-cupcakes">Lemon Meringue Cupcakes </a><br />(I used this one, omitted the lemon curd, since I just didn't have it in me. I also used sour cream in place of the buttermilk, as I didn't have any. Frosting I used was right out of the <a href="http://www.amazon.com/gp/product/0470556862?ie=UTF8&tag=organisimpli-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0470556862">Better Homes and Gardens Cook Book</a>.)</p> <p> </p> <p><strong>{Honorable Mentions}</strong></p> <p><a href="http://www.thekitchn.com/thekitchn/ingredients-fruit/seasonal-spotlight-meyer-lemons-071817" title="Meyer Lemons">Seasonal Spotlight: Meyer Lemons</a> (from thekitchn.com, one of my faves)</p> <p><a href="http://www.thekitchn.com/thekitchn/lemon-desserts-115642" title="lots and lots of lemon sweets">20 Lemon Dessert Recipes</a> (from thekitchn.com)</p> <p><a href="http://www.sophistimom.com/lemon-cloud-cupcakes/" title="lemon cloud cupcakes">Lemon Cloud Cupcakes</a> (from Sophistimom... I will use this one next time - looks yummy!)</p> <p><a href="http://whippedtheblog.com/2008/03/06/five-star-buttermilk-cupcakes-with-lemon-frosting/" title="buttermilk cupcakes with lemon frosting">Five Star Buttermilk Cupcakes with Lemon Frosting</a> (from Whipped... let's just say that name is so fun for a food blog!)</p> <p><a href="http://www.thekitchn.com/thekitchn/dessert/recipe-licketysplit-lemon-icing-118696" title="lemon icing">Lickety-Split Lemon Cream Icing</a> (from thekitchn.com... only reason I didn't use this was I needed more than it yields, but looks fab!)</p> </p> <p><a href="http://www.joyofthekitchen.com/lemon-madness">Permalink</a> | <a href="http://www.joyofthekitchen.com/lemon-madness#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/wJeSOjarTNY" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/lemon-madness Wed, 19 Jan 2011 20:22:00 -0800 Tiny Cake http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/XWLI52_u8Ac/tiny-cake http://www.joyofthekitchen.com/tiny-cake <p> <p>Yesterday was one of THOSE kinds of days. So, I went out and purchased a tiny little bit of cake. It was cute, and it was delicious.</p> <p>I have been working on my photography skills, so I played with my cake before devouring. See? You can have your cake and eat it too. :)</p> <p><div class='p_embed p_image_embed'> <img alt="Petit-four" height="396" src="http://getfile1.posterous.com/getfile/files.posterous.com/temp-2011-01-19/pkHeywbrixaCwvInxAHwAGlJcbtqIqcxiisvrznAdsgehIsrbjbtgwJgDHIF/petit-four.jpg.scaled500.jpg" width="500" /> </div> </p> </p> <p><a href="http://www.joyofthekitchen.com/tiny-cake">Permalink</a> | <a href="http://www.joyofthekitchen.com/tiny-cake#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/XWLI52_u8Ac" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/tiny-cake Wed, 19 Jan 2011 12:08:00 -0800 Marionberry Martini http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/0dywp-mUvUc/40346614 http://www.joyofthekitchen.com/40346614 <p> <p>It was one of those days weeks. Today, on the way home, I stopped and picked up some groceries. I wandered down the baking aisle, and came across a marionberry syrup, which I hadn't purchased in ages. It was local, and it is divine. After a failed attempt at waffles (don't ask, my pride is still wounded...), a marionberry martini sounded REALLY tasty.</p> <p><div class='p_embed p_image_embed'> <img alt="Marionberry-martini" height="404" src="http://getfile1.posterous.com/getfile/files.posterous.com/temp-2011-01-19/GIuwrEAIiryEumIxgfulCopfsnqaFlaBwpnnvAJlrpBlkJpnAwfEJhnebtId/marionberry-martini.jpg.scaled500.jpg" width="350" /> </div> I found a recipe, and it fit the bill. One thing I would do is make it a tad bit sweeter, and add a touch more marionberry. Mmmm... it was tasty! So, just in case it looks good to you, here's the recipe:</p> <p><a href="http://www.1859oregonmagazine.com/1859-Magazine/Summer-2009/recipe-Marionberry-Martini/" title="Marionberry Martini">Marionberry Martini</a>  (from "1859" Oregon Magazine)</p> </p> <p><a href="http://www.joyofthekitchen.com/40346614">Permalink</a> | <a href="http://www.joyofthekitchen.com/40346614#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/0dywp-mUvUc" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/40346614 Wed, 22 Dec 2010 05:57:00 -0800 Chocolate Martini http://feedproxy.google.com/~r/JoyOfTheKitchen/~3/HKgjOpo7MIo/chocolate-martini http://www.joyofthekitchen.com/chocolate-martini <p> <p><div class='p_embed p_image_embed'> <img alt="Media_httpfarm2static_byrmn" height="180" src="http://getfile6.posterous.com/getfile/files.posterous.com/import-mgzw/sprmBwztzdIgtvtGsIvrEqwxxGoksaHvDxogGGtEAaoalfblpEvBjlAnAJhe/media_httpfarm2static_Byrmn.jpg.scaled500.jpg" width="240" /> </div> I love a little "girly" cocktail. I also love the occasional martini. Put that with chocolate and you have the trifecta of heaven in a glass. So, just in case you need a recipe for a martini that will satisfy your chocolate cravings, here's one from a fun lovin' gal I met the other night at a Womens' Entrepreneur Organization holiday party. There was much fun at our table, and oohs and ahhs all around when she busted out this delectable drink concoction. When I asked if she'd be willing to share her recipe, she agreed! Thanks, Courtney. ^_^  So, dear reader, I share it with you. <em>(I couldn't come up with a catchy name befitting this recipe. So even though the title sounds like an 80's cover band, you get the idea that it's choco-licious...)</em><em> </em><em> </em></p> <h3><strong>Chocolate Martini</strong></h3> <p>2 oz. Crème de Cacao</p> <p>1.5 oz. half and half</p> <p>1.5 oz. Godiva Dark Chocolate Liquer</p> <p>1 oz. Chocolate Vodka</p> <p>Shake with ice and pour!  One thought is to add a ¼ oz. float of Whipped Cream Vodka or Chocolate Whipped Cream Vodka – possibly even setting it aflame!</p> <p>-----</p> <p><small><em><div class='p_embed p_image_embed'> <img alt="Media_httpwwwjoyofthe_ywefo" height="16" src="http://getfile7.posterous.com/getfile/files.posterous.com/import-mgzw/vzpbCvzmDhpqoIFeFpiqGqwyydwrmjGFzdrkjFnFJABysJCkAfHfDAAublyp/media_httpwwwjoyofthe_ywEFo.png.scaled500.png" width="16" /> </div> <a href="http://www.photodropper.com/photos/" target="_blank">photo</a> credit: <a href="http://www.flickr.com/photos/80845533@N00/1143902187/" title="emilywjones" target="_blank">emilywjones</a></em></small></p> </p> <p><a href="http://www.joyofthekitchen.com/chocolate-martini">Permalink</a> | <a href="http://www.joyofthekitchen.com/chocolate-martini#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/JoyOfTheKitchen/~4/HKgjOpo7MIo" height="1" width="1"/> http://files.posterous.com/user_profile_pics/933552/Aevum1017ss2x2bBW.jpg http://posterous.com/users/4wzI5C7D7jPz Brandie Kajino bkajino Brandie Kajino http://www.joyofthekitchen.com/chocolate-martini