tag:blogger.com,1999:blog-31453688455962308652024-03-08T15:23:55.425-05:00Hinna's Kitchen AdventuresHinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-3145368845596230865.post-57661259793963560552012-12-19T13:36:00.002-05:002012-12-19T13:37:50.114-05:00Moving on overHey Everyone,<br />
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I've been MIA for a while and that's because I gave birth to my first child in Septe mber. I had to step away from the blog because I didn't have the time nor energy to go into the kitchen and make something. Now that my daughter Amina is sort of settling into a routine, I thought I would try and come back to the blog. <br />
Another thing to note that I'm transferring the blog to WordPress. The new address of the blog is: http://potofthoughtss.wordpress.com/ . The recipes from this blog have already been transferred and new ones will show up in due time. And if you want to stay in touch via Facebook, you can like the page: https://www.facebook.com/pages/A-Pot-of-Thoughts-Recipes-and-Random-Thoughts/199617363426496<br />
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Take care!<br />
<br />
HinnaHinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com1tag:blogger.com,1999:blog-3145368845596230865.post-68985492014975671152012-09-04T12:38:00.004-04:002012-09-04T12:38:57.618-04:00Quite disgusting!!!L-cysteine. Ever seen this on an ingredient list? Don't have a clue what it is? Well let me tell you. L-cysteine is an amino acid that is sourced from duck feathers, human hair or hog hair! I'm sure now you understand the title for this post.<br />
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For more information on L-cysteine, check out <a href="http://www.vrg.org/blog/2011/03/09/l-cysteine-in-bread-products-still-mostly-sourced-from-human-hair-duck-feathers-hog-hair/">The Vegetarian Resource Group Blog</a>.<br />
<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-84003865166865751202012-08-16T13:29:00.000-04:002012-08-16T13:29:12.133-04:00Food Packaging for EidEid is just around the corner and if you're like me, your Eid gifts are ready to go. However, if you've struggled to get yourself organized this year, have you thought of baking gifts for people? There are some really creative ways to wrap up Eid gifts. Here are some generic and/or party specific food packaging that can be adapted to reflect the Eid Holiday.<br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com9tag:blogger.com,1999:blog-3145368845596230865.post-46425589640146456262012-08-16T13:18:00.000-04:002012-08-16T13:35:35.348-04:00Feeling really bad, but making up for it with this post!I feel really bad that I didn't spend some time working on the blog during Ramadan. I really wanted to post a few recipes that could work in a pinch, but instead, I resorted to taking you to posts from last year. In my defense, I was spending a lot of my time reflecting and increasing my knowledge of my religion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2c8NxUe0lZ-kxlFbSilHM7tW34QE_T9Vc0nW_p8KtPkbPY1nvHdSQSloIe6vK0iJnsAkA8jgX7IcQ4eEa2ugaaI_gspUlJwadKZn1e6YV3J6Xh5c2kFsbBsgNu5wuMp8nCRMBctiaj8s/s1600/IMG_0176.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2c8NxUe0lZ-kxlFbSilHM7tW34QE_T9Vc0nW_p8KtPkbPY1nvHdSQSloIe6vK0iJnsAkA8jgX7IcQ4eEa2ugaaI_gspUlJwadKZn1e6YV3J6Xh5c2kFsbBsgNu5wuMp8nCRMBctiaj8s/s320/IMG_0176.JPG" width="320" /></a>To help ease my guilt, I'm going to pass along a delicious chewy, chocolate chip cookie recipe that is to die for! I'm not lying or exaggerating when I say these are really good cookies. I've made these cookies twice already and you'd be surprised at how fast they were gobbled up. Last night I took a tray of 40 cookies to <a href="http://www.seekershub.org/">SeekersHub</a> because it was the 27th night of Ramadan and the Hub had an extended night program. I was afraid that the 40 cookies wouldn't get consumed by the night's end. BOY, was I ever wrong! The cookies were finished within 15 minutes of my arrival- the vast majority were consumed by adults of the male specimen! hehe...I think only a handful of kids got to try a cookie. Note to self, next time make a double batch to take to the Hub!<br />
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The <a href="http://lilluna.com/the-best-chocolate-chip-cookies-recipe/">original recipe</a> for these cookies comes from Lil' Luna's blog. The picture of the cookies with a glass of milk was tantalizing enough for me to try out the recipe. After looking it over, I decided to try and cut out some of the sugar in the recipe. I don't know about you, but I think 2 cups of sugar in a cookie recipe is a bit much. I also tweaked the flour component of the recipe. This recipe is very adaptable- you can make them double chocolate chip cookies by adding cocoa powder, throw in nuts or butterscotch chips...<br />
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<b>Chewy Chocolate Chip Cookies ( a crowd favourite!)</b></div>
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3/4 cup brown sugar (original recipe calls for 1 cup)<br />
3/4 cup white granulated sugar (original recipe calls for 1 cup)<br />
1/2 cup butter, softened at room temperature, or if you're in a pinch, microwave for 10 seconds<br />
1/2 cup canola oil<br />
2 eggs<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 tsp vanilla bean paste (original recipe calls for vanilla extract)<br />
3 cups flour (<b>what I did was use <span style="color: red;">two cups of white flour</span>, then for the third cup, fill the measuring cup with <span style="color: red;">4 TBSP whole wheat flour</span> and then <span style="color: red;">fill the rest of the cup with white flour</span></b>)<br />
1 cup semi-sweet chocolate chips (original recipe calls for milk chocolate chips)<br />
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Preheat oven to 350 degrees.<br />
Take two cookie sheets and line them with parchment paper and set aside.<br />
In a large bowl, cream together butter, oil and sugars. Add eggs and beat until fluffy. Add vanilla bean paste.<br />
In a separate bowl, mix together baking soda, baking powder, salt and flour.<br />
Add flour mixture to wet mixture and mix until combined- don't over beat the batter.<br />
Stir in chocolate chips.<br />
Using a 1 1/2" ice cream/cookie scoop, scoop out cookie dough onto parchment-lined cookie sheets. Bake one sheet at a time for 7 minutes. Remove cookie sheet and place cookies onto a cooling rack. In between baking, place cookie sheets in freezer to cool them down. If you put the cookie dough on hot cookie sheets, the cookies will spread out too much.<br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-47533606379890609512012-08-02T14:17:00.001-04:002012-08-02T14:17:30.219-04:00Fruit Salad Switch-Up<blockquote class="tr_bq" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPUirgWiY-VT5vwWVxV8C3j5_U7lvOY5onOONdXndCrxyff6o5B6qUSNSxd1y-_IA12TZ4A4VWZ6oRrmlPQIdNCd1BNo4OJKR42hVt_U654wKQINlKhZ2lCYgGsDddtYCn_faAEwTlPk/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPUirgWiY-VT5vwWVxV8C3j5_U7lvOY5onOONdXndCrxyff6o5B6qUSNSxd1y-_IA12TZ4A4VWZ6oRrmlPQIdNCd1BNo4OJKR42hVt_U654wKQINlKhZ2lCYgGsDddtYCn_faAEwTlPk/s1600/images.jpg" /></a><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Ramadan Reminder: try to give a little charity every day this month.</span></blockquote>
I looked at the calendar today and was surprised, no shocked to see that it's already August 2nd!! How can this be? I could have sworn that summer just started and Ramadan was right around the corner! Now, we're into the last few weeks of summer vacation and it's almost the middle of Ramadan. Darn, time is flying by! Got to make most of the time left!!<div>
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Okay, back to the Ramadan post. Fruit salad/chaat is synonymous with the South Asian iftar table. It shows up in a variety of ways- with masala (which I personally don't like very much), without masala (love!), with tropical fruit, without tropical fruit, with bananas, without bananas...the possibilities are endless! <br />
I decided to shake up the typical iftar fruit bowl and make fruit skewers with fresh Ontario strawberries, sweet pineapple chunks and mouth-watering cantaloupe. The skewers allows the fruit to shine in all of their healthy goodness and brightens up the iftar table. You can serve the skewers with honey flavoured greek yogurt or eat them as is. <br />
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<tr><td class="tr-caption" style="text-align: center;">The single skewer of baby strawberries is for my 4 year old niece :o)</td></tr>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-53301621703869006142012-07-28T19:19:00.001-04:002012-07-28T19:49:38.889-04:00Bananaberry Muffins and Spiritual Reflections<blockquote class="tr_bq">
<blockquote class="tr_bq" style="text-align: center;">
<span style="color: #303b48; font-family: arial, Tahoma, Georgia, 'Times New Roman', times, serif; font-size: 12px; line-height: 12px;"> “Be sure we shall test you with something of fear and hunger, some loss in goods, lives and the fruits (of your toil) but give glad tidings to those who patiently persevere. Those who, when misfortune strikes them, say: </span><span class="quran" style="color: #303b48; font-family: arial, Tahoma, Georgia, 'Times New Roman', times, serif; font-size: 12px; line-height: 12px; margin: 0px; padding: 0px;">‘Indeed we belong to Allah and to Him is our return. Those are the ones upon whom are blessings and mercy from their Lord and it is those who are rightly guided.” [<i>Qur'an 1:</i>155] </span></blockquote>
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<span style="color: #303b48; font-family: arial, Tahoma, Georgia, 'Times New Roman', times, serif; font-size: 12px; line-height: 12px;">The Prophet (peace be upon him) said: "When Allah desires good for someone, He tries him with hardships." [</span><em style="color: #303b48; font-family: arial, Tahoma, Georgia, 'Times New Roman', times, serif; font-size: 12px; line-height: 12px; margin: 0px; padding: 0px;">Sahîh al-Bukhârî</em><span style="color: #303b48; font-family: arial, Tahoma, Georgia, 'Times New Roman', times, serif; font-size: 12px; line-height: 12px;">] </span> </blockquote>
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These last few months for me have been tough emotionally and spiritually. I found myself enveloped in a darkness that brought me down to an all-time low. As the verse from the Holy Qur'an states above, God will test us in our lives and we must patiently persevere for "Allah does not burden a soul beyond that it can bear.." [Qur'an 2:288]. Keeping this in mind, I have been putting myself through a cleanse- not a detox cleanse of my body (although I would like to do that one of these days), but a spiritual cleanse whereby my life, behaviour, attitude, personality, heart, and soul come into alignment with Allah swt and the teachings of Prophet Muhammed (peace and blessings be upon him). This spiritual cleanse has not been easy and is far from over...I feel as though I have only just scratched the surface. All I can do is continue on this path of realignment with patience and gratitude that God put me through this test and be thankful for all that God has given me.<br />
<span style="color: blue; font-size: x-small;">(Please note that I use God and Allah interchangeably because they mean the same thing- Allah is the Arabic word for God.)</span><br />
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<b>Bananaberry Muffins - these are great for Sehri/Suhoor </b></div>
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(Recipe adapted from <a href="http://janetandgreta.com/recipe/bananaberry-bombs/">Janet and Greta</a>)</div>
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1 cup quick-cooking rolled oats (not instant)<br />
1/2 cup all-purpose flour<br />
1/2 cup whole wheat flour<br />
1/2 cup white sugar<br />
1/4 cup wheat bran (original recipe calls for ground flaxseed or wheat germ)<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
4-5 small ripe bananas, mashed<br />
1/4 cup butter, melted<br />
1 large egg<br />
1 cup fresh or frozen blueberries, washed and drained of water<br />
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Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or spray muffin tin with oil and set aside.<br />
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Combine first 7 ingredients in a large bowl, mix well and set aside.<br />
In another bowl, whisk together bananas, butter and egg. Fold in banana mixture into dry ingredients until dry ingredients are moistened. Gently fold in blueberries.<br />
Evenly divide batter into muffin tin using a large spoon or ice cream scoop. Bake for 15-20 minutes or until a toothpick inserted in the centre comes out clean.<br />
Remove muffins from tin and cool on wire rack.<br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com2tag:blogger.com,1999:blog-3145368845596230865.post-67347374032294388082012-07-26T19:33:00.002-04:002012-07-26T19:33:46.695-04:00Tea for two...or three...or four..<blockquote class="tr_bq">
O God, I seek Your forgiveness for every sin that remained with me because, when an anxiety struck, I sought aid, succor and support from someone besides You.</blockquote>
Salaam (Peace) everyone!<br />
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I hope your Ramadan fasts are going well. The hours are long and the days are hot and humid, but God-Willing, your struggles will be accepted by God.<br />
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I'm bring back another blast from the past to help you quench your thirst after you break your fast. This cold tea is guaranteed to cool you down and give you a bit of caffeine to prepare for the night prayer. Let's drink to <a href="http://hinnaskitchen.blogspot.ca/2011/06/refreshing-mint-tea-to-beat-heat.html"><b>Refreshing Mint Tea</b> </a>.Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-7019353616794696542012-07-22T19:38:00.002-04:002012-07-22T19:38:32.596-04:00Ramadan from the Past: Puff Pastry PostSalam (Peace)!<br />
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It is the second (or third) day of Ramadan, the Muslim month of fasting. Thankfully, I have been able to spend time reflecting, listening to Qur'an, lectures and attending Taraweeh, the special night prayers that take place during the month of Ramadan. <br />
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I haven't had an opportunity to post the recipe on breakfast/sehri/suhoor muffins, so I'll take you back a year and have you visit my post on <a href="http://hinnaskitchen.blogspot.ca/2011/08/ramadan-2-stuffed-puff-pastry.html"><b>stuffed puff pastry</b></a>. I hope you enjoy making these for your family!<br />
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Ramadan Blessings to you and your family!Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-77966289798829286122012-07-16T10:04:00.002-04:002012-07-16T10:04:15.702-04:00Ramadan 2012<div class="separator" style="clear: both; text-align: center;">
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It's hard to believe that Ramadan is starting this weekend, Insh'Allah! This year I'm going to try and post a few recipes to help you with your Ramadan cooking. I promise they will be simple and will not take up too much of your time.<br />
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To help get you started in your spiritual preparation for Ramadan, let's go back into the past and visit a post on <a href="http://hinnaskitchen.blogspot.ca/2011/07/ramadan.html"><b>Ramadan and it's significance.</b></a>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-37255753849607445802012-07-02T08:02:00.001-04:002012-07-02T08:02:18.062-04:00My Favourite Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFAM4O3Ysdjdd4QOlcmVIWENd0LuZJTPb7kLf_rbC9SDWYjhl0dRw6PXFBZthMyc_cbTL32wf9piwHH0q-gWsTnzjAVg3yOx1McR3xkKBdx9mF7VyYmD0EcVDPevHD_LOydRRR0VzSo8/s1600/IMG_0143.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFAM4O3Ysdjdd4QOlcmVIWENd0LuZJTPb7kLf_rbC9SDWYjhl0dRw6PXFBZthMyc_cbTL32wf9piwHH0q-gWsTnzjAVg3yOx1McR3xkKBdx9mF7VyYmD0EcVDPevHD_LOydRRR0VzSo8/s320/IMG_0143.JPG" width="320" /></a>Lately I have been buying up bananas and eating one a day. Sometimes I buy so many that I can't finish them before they get to that icky brown, over ripe stage. You know that stage- where they're too gross to eat on their own, but are perfect for a cake, muffin or bread recipe.<br />
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I have eaten my share of banana bread over the years, but have never come across one that I really enjoyed. Well that changed when I decided to try this <a href="http://allrecipes.com/recipe/banana-banana-bread/">recipe</a> from allrecipes.com It's a VERY easy recipe to follow and I'm pretty sure you already have most, if not all, the ingredients in your kitchen.<br />
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<b>My Favourite Banana Bread</b></div>
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2 cups all-purpose flour</div>
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1 tsp baking soda</div>
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1/4 tsp salt</div>
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1/2 cup butter</div>
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3/4 cup brown sugar</div>
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2 eggs, beaten,</div>
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5 medium size bananas, overripe and mashed</div>
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6 Hershey kisses, cut in half (my addition)</div>
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Preheat oven to 350 degrees. Lightly grease a loaf pan and set aside.</div>
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In a bowl, combine flour, baking soda and salt. In another bowl, cream together butter and brown sugar. Beat in eggs and mashed bananas until well blended, about 3-4 minutes. Stir wet mixture into flour mixture until just combined. Gently stir in Hershey kisses. Pour batter into prepared pan.</div>
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Bake in oven for 60 minutes or until a toothpick inserted in the centre of cake comes out clean. Remove pan from oven and let sit for 10 minutes. Invert bread onto a cooling rack.</div>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com2tag:blogger.com,1999:blog-3145368845596230865.post-56667593090024531352012-05-14T08:48:00.001-04:002012-05-14T18:45:29.863-04:00Ghirardelli Classic BrowniesI've been sitting on this recipe for a while, since December. I finally have a moment today to post it.<br />
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<b>Ghirardelli Classic Brownies</b></div>
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4oz Ghirardelli Semi-Sweet Chocolate Baking Bar (1 bar)</div>
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1 cup brown sugar, packed</div>
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2 large eggs</div>
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1/4 tsp baking powder</div>
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1/2 tsp salt</div>
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1 stick unsalted butter, cut into small cubes</div>
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1 tsp pure vanilla extract or vanilla bean paste</div>
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3/4 cup and 2 tbsp all purpose flour</div>
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1/3 cup Ghirardelli Semi-Sweet Chips</div>
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1/4 cup walnut pieces, plus more for sprinkling on top of brownies (my edition, so it's optional)</div>
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1 Tbsp cocoa powder (my edition, so it's optional)</div>
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Preheat oven to 350 degrees F. Butter an 8"x8" pan <b>(as you can see, I did not use an 8x8 pan. I listed the pan size written on the instructions for you guys!) </b>and coat it with cocoa powder. Set aside.<br />
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In a double boiler, melt chocolate bar and butter over low heat, stirring until smooth. Remove from heat; cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bowl, sift together flour, baking powder and salt. Slowly fold in flour mixture; mix well. Stir in chips and walnut pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAPlFh1wNhLV_t4QNctM2XYuq2OTMC9KdeTEcUaWI3NxtdX3_l-JNqx6jBxRYynAtZbAmUuJ7C1NBubUNAo3248wOPulh1G4yDlMF6L8M7WZaxwW7ePRBLzht8DOUUINMIVb05Npc_Fk/s1600/IMG_3934.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAPlFh1wNhLV_t4QNctM2XYuq2OTMC9KdeTEcUaWI3NxtdX3_l-JNqx6jBxRYynAtZbAmUuJ7C1NBubUNAo3248wOPulh1G4yDlMF6L8M7WZaxwW7ePRBLzht8DOUUINMIVb05Npc_Fk/s320/IMG_3934.JPG" width="320" /></a>Pour batter into pan and sprinkle walnut pieces on top of batter. Bake for 25-30 minutes, or until a tester comes out clean.<br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-44914309337422826042012-04-16T13:46:00.000-04:002012-04-16T13:46:01.454-04:00Greek Yogurt ParfaitAfter a hard work out, I'm usually tired and hungry. If I'm being good that day, I'll grab some fruit, but sometimes I stray and have something that's a little sweet and not so healthy.<div>
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This morning I decided to opt for something healthy and came up with a Vanilla Greek Yogurt parfait with granola, organic blueberries and fresh mango. YUM!</div>
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<b>Greek Yogurt Parfait</b></div>
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1 small container (single serving) low fat Vanilla Greek Yogurt</div>
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2 tbsp granola</div>
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20 organic blueberries, washed</div>
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1/2 Alphonso mango, peeled and diced</div>
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In a glass, fill the bottom with half of the yogurt. Put half of the blueberries and mango pieces on top of the yogurt. Do another layer of yogurt, berries and mango and end with the granola.</div>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-42447837505732979972012-04-10T13:33:00.001-04:002012-04-10T13:33:12.343-04:00Totally unrelated to the kitchenI'm back. From where you ask? <span style="font-family: 'Trebuchet MS', sans-serif;"><b>No</b></span> where. <div>
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I've hit a slump in the cooking department. I haven't been creating anything new nor have I tried out any recipes. I'm just cooking the same stuff and those recipes are already listed. I do have a few drafts for some recipes, but I'm either been too lazy to blog or I've left the recipe in TO when I'm in LA and vice versa. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9SvknrOQ5Qs1k_EQ0qX0iK9g59jHMBrnjvRG3vC5ZZp1tEjUCJQji8U_eIXBTbsBwwAK5GmnanOHQH94__D891cyJaxJL9RCtSntkTqOWkM7UVcOOJ43TuMIvKifMGSmQ5hQrNt2Fkk/s1600/dystopia2012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9SvknrOQ5Qs1k_EQ0qX0iK9g59jHMBrnjvRG3vC5ZZp1tEjUCJQji8U_eIXBTbsBwwAK5GmnanOHQH94__D891cyJaxJL9RCtSntkTqOWkM7UVcOOJ43TuMIvKifMGSmQ5hQrNt2Fkk/s1600/dystopia2012.jpg" /></a>So now that I'm uninspired with my cooking, I thought I would blog about something totally unrelated to my kitchen- a reading challenge! I signed myself up for the <a href="http://bookishardour.com/dystopia/">Dystopian Challange 2012 </a>and I'm aiming for the Contagion level. That means I have to read 15 Dystopian novels this year. I've already read one, <a href="http://www.amazon.com/Divergent-Veronica-Roth/dp/0062024035/ref=sr_1_1?s=books&ie=UTF8&qid=1334078901&sr=1-">Divergent by Veronica Roth</a>...just 14 more to go. I know of two other books that I want to read with the same themes: T<a href="http://www.amazon.com/The-Handmaids-Tale-Margaret-Atwood/dp/038549081X/ref=lp_B000AQTHI0_1_1?ie=UTF8&qid=1334079093&sr=1-1">he Handmaid's Tale by Margaret Atwood</a> and <a href="http://www.amazon.com/Insurgent-Divergent-Veronica-Roth/dp/0062024043/ref=pd_bxgy_b_text_b">Insurgent by Veronica Roth</a>. The rest of the books I will pick up as a I go along. If I'm stuck, there are plenty of Dystopian novel lists out there to guide me.</div>
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Rice. Such a simple and straightforward title, right? Well I really wanted to name this post <i>"Browned Aged White Basmati Rice with Frozen Mixed Vegetables</i>," but I'm sure you can see why I didn't. Too long and wayyyyy too confusing! So I stuck with Rice. Just Rice.<br />
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White rice (not the Uncle Ben's variety thank you very much!) is a staple in many Asian households. Curries, pakoras, stews, and fish are usually accompanied with a heaping plate of steamy, fluffy Basmati rice. The rice can be plain white, or seasoned with spices; vegetables like potatoes, peas or beans like chick peas.<br />
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In my house, we don't measure out dry rice using a dry measuring cup. Rather, we use a small mug that is used for coffee or tea like <a href="http://www.wrapables.com/images/product/C54078.jpg">this</a>. One small mug full is equivalent to 1 cup. And when it comes to cooking the rice, the amount of water used is double the amount of dry rice measured out. For example, if you measured out 1 cup of rice using the small mug, you will use the same mug and fill it twice- 2 cups of water. Kinda confusing at first, but very easy to implement.<br />
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<i>Browned Aged White Basmati Rice with Frozen Mixed Vegetables</i><br />
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1.5 cups (using a small mug for measurement) dry white basmati rice<br />
3 cups of water (using a small mug for measurement)<br />
1 large onion, thinly sliced<br />
2 Tbsp oil (olive or canola)<br />
1 1/2 tsp salt<br />
1 medium-sized cinnamon stick<br />
10 whole black peppercorns<br />
4 cloves<br />
1/4-1/2 tsp black cumin seeds<br />
1/4-1/2 cup (regular measure) frozen mixed vegetables or peas<br />
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Put rice into a large bowl and wash thoroughly until water runs clear. Fill pot with water until rice is covered and set aside for 30 minutes.<br />
Put the sliced onions and olive oil in a large pot and brown onions until dark brown. While browning onions, add in cinnamon stick, peppercorns, cloves and cumin seeds.<br />
After onions are ready, add 3 cups of water and salt and bring to a boil.<br />
Drain water from rice and add rice to boiling water. Lower heat to medium and cook rice (while stirring occasionally) until almost all of water has been absorbed. Add the frozen vegetables, lower heat to lowest heat point and cover pot with its lid. Let rice and vegetables steam until desired consistency has been reached.<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com2tag:blogger.com,1999:blog-3145368845596230865.post-265951232173011072012-01-31T09:25:00.002-05:002012-01-31T09:25:30.393-05:00Pear and Ginger SmoothieWe're almost into February and there's hardly any snow on the ground! What is wrong with this picture? Where are the scarves, mitts, shovels, heaps of snow, slush and salt machines? One of the benefits, (I thought), of being in TO in the winter while hubby is travelling on business would be that I get to have my snow fix. But it seems like God has other plans! The weather is completely wonky- freezing one day with wind chills in the double digits, the next day it's a balmy 5 degrees Celsius. No wonder people are getting sick!<br />
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To help me get through this very weird patch of winter weather we're experiencing, I decided to make a pear and ginger smoothie, courtesy of <a href="http://guiltykitchen.com/2012/01/05/pear-and-ginger-smoothie/">Guilty Kitchen</a>. I tweaked the recipe just a tad to suit my needs. <br />
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<b>Pear and Ginger Smoothie</b></div>
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1 Bosc pear, peeled, cored and chopped into small pieces<br />
juice of 1/4 a lime<br />
a tiny nob of fresh ginger, peeled and grated (you know those tiny nobs that grow off the body of ginger? well that's what I used)<br />
2 tbsp honey flavoured 0% Greek yogurt<br />
1/2 tsp vanilla bean paste<br />
1/2 cup 2% milk<br />
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Put all ingredients into a blender and mix until smooth. </div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com2tag:blogger.com,1999:blog-3145368845596230865.post-47272850561075563702012-01-13T20:17:00.000-05:002012-01-13T20:17:09.718-05:00Cinnamon-Sugar Palmiers For years, I've been eating palmiers, (sometimes referred to as elephant ears, french hearts, or glasses). My grandmother and grandfather were fans of the cookies/pastries and we always used to have them readily available in the kitchen. They were great on their own, or could be dunked into a cup of chai or hot chocolate. <div>
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I never thought I'd try my hand at making palmiers, because they looked so complicated with all of their beautiful, swirly layers. However, I have Martha Stewart to thank for making, what seemed like a daunting task, so simple and effortless. Martha came onto the <a href="http://today.msnbc.msn.com/id/45568895/ns/today-food/t/sweet-treats-make-marthas-holiday-cookies/#.Tw9sgaWiF2A">Today show</a> in December and showed how to make some holiday sweets. Once I saw her show Al Roker how to make the palmiers, I knew I had to go and make them myself. </div>
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I tweaked the recipe to reduce the amount of sugar from 1 cup to 1/4 cup and I cut out the chocolate. Also, the only difference that I noted between regular palmiers and Martha's palmiers is that regular palmiers are rolled so that the pastry rolls meet each other, while Martha's rolls the pastry so that they form an "S" shape.</div>
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<b>Cinnamon-Sugar Palmiers</b></div>
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1 package pre-rolled puff pastry</div>
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1/4 cup sugar</div>
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1 tsp cinnamon</div>
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Preheat the oven to 375 degrees.</div>
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In a small bowl, mix together the sugar and cinnamon and set aside.</div>
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Unwrap one sheet of pre-rolled puff pastry and loosen pastry from paper. Sprinkle half of the cinnamon-sugar mixture onto half of the puff pastry. </div>
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Begin to fold the dough towards the centre in small increments until you reach the halfway point (no more sugar). </div>
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Gently flip the dough over and repeat the same process again- sprinkle cinnamon-sugar over the pastry and being to roll the dough to the rolled half (it's okay if one roll is bigger than the other). Repeat same process with second puff pastry sheet.</div>
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Wrap the dough rolls in plastic wrap and chill for 20-30 minutes in the fridge. Cut the ends off until you are left with even edges. Cut the dough lengthwise int 1/2" or 1" pieces and lay them 2" apart on a parchment-lined cookie sheet.</div>
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Bake cookies until underside is a deep golden brown colour. Using a metal spatula, flip cookies over and bake for another 5 minutes. Transfer cookies to cooling rack. Store in an airtight container for 1-2 days.</div>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com4tag:blogger.com,1999:blog-3145368845596230865.post-44878815084904041772012-01-05T18:51:00.001-05:002012-01-05T18:51:09.666-05:00Happy New Year! Plus some Lemon Pepper Chicken<div style="text-align: center;">
<span style="color: #cc0000;"><b>Happy New Year everyone!</b></span></div>
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When I look back, it seems as though 2011 went by in a flash. I can think back to some key things that I did, saw, and participated in and I hope to do some of those things again in 2012. Here's to hoping for a safe and healthy 2012 filled with lots of adventure, lots of learning, and lots of time spent with those whom I love.</div>
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This recipe that I'm going to share with you tonight has been a long time coming. I've made it several times (<i><span style="color: #45818e;">great reviews from family members!</span></i>) and have been wanting to share it with you for a really long time. The reason for it not appearing sooner? Well, I've been lazy. :o) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaGHTsYGautRU7T4_lPPzZmVe0vG9Lc-qxRiiStUyfAy9Yt_RtUXy71Z43-o-c-1KPHAL_rfi70myRqGRCB2YRLUY1D_XJZKfu3uEz2dlmMMOnZx6UwcOfgGsG0csmBEby0J6oEXdbfQ/s1600/IMG_0005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaGHTsYGautRU7T4_lPPzZmVe0vG9Lc-qxRiiStUyfAy9Yt_RtUXy71Z43-o-c-1KPHAL_rfi70myRqGRCB2YRLUY1D_XJZKfu3uEz2dlmMMOnZx6UwcOfgGsG0csmBEby0J6oEXdbfQ/s320/IMG_0005.JPG" width="320" /></a>I was inspired by a Barefoot Contessa episode where Ina Garten made lemon-pepper chicken breasts. I took some of her ideas, changed them around a bit and came up with my own version using a whole chicken. This is super simple and is great on a weeknight <i>(<span style="color: #45818e;">it only takes about 1.5 hours to bake if the chicken has been prepared beforehand</span>)</i> or the weekend. What I do is buy one or two whole chickens and clean them up, then marinate them with the ingredients in the recipe. I then wrap them up in freezer bags and put them in the freezer for a day when I don't want to spend too much time in the kitchen. Add the chicken to a roasting pan filled with vegetables or small potatoes and bake for 1.5-2 hours and you have a healthy meal on your hands.</div>
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<b>Lemon-Pepper Chicken</b></div>
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1 whole skinless chicken, cleaned, washed and pat dried with paper towel</div>
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juice of 2 lemons</div>
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zest of 2 lemons</div>
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4 lemon halves (use the left over lemons)</div>
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2 tbsp + 1 pinch dried dill</div>
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2 jalapeno peppers, sliced lengthwise with seeds intact</div>
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2 tbsp freshly minced garlic</div>
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2 tbsp freshly minced ginger </div>
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2 tbsp + 1/2 tsp salt</div>
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Place the chicken on a flat surface and take the minced ginger and garlic and rub them all over and inside the chicken. Take care to get in between the joints. Take 1/2 tsp salt and a pinch of dried dill and rub them on the inside of the chicken. Take 1 tbsp of salt and rub it over one side of the chicken and repeat on the other side. Pour juice of two lemons over both sides of the chicken. Take the remaining dill and spread it evenly over both sides of the chicken. Take the 4 lemon halves and jalapeno peppers and stuff them into the chicken's cavity. Sprinkle lemon zest over the top of the chicken (breast-side down). At this point you can stick the chicken and any juices into a freezer bag and put into the freezer. If you want to roast it the same day, let it marinate in the fridge for a couple of hours.</div>
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<b>Roasting chicken</b></div>
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Preheat oven to 375 degrees.</div>
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Place marinated or thawed chicken, and any juices in a roasting pan. If any lemons escaped, stick them back into chicken cavity. Cover roasting pan with lid and place in the lower half of oven. Check chicken after 30 minutes. If chicken juices and lemon juices have been released, begin to baste chicken with them. Repeat every 30-40 minutes until chicken is done (about 1.5 hours although I usually check by poking at the leg joints to see if everything is cooked). Remove chicken from oven and set aside for 5-10 minutes. Remove lid and baste chicken with juices again before cutting it into pieces. Repeat basting again before serving.</div>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com4tag:blogger.com,1999:blog-3145368845596230865.post-57477104390001168212011-12-14T20:20:00.001-05:002011-12-14T20:20:58.552-05:00How to: Brown OnionsCarrots, onions and celery are the base if you want to make soup. Browned onions are the base if you want to make a curry. Some people brown the onions just before they start to make their curry, others (like myself) tend to make a large amount of the base beforehand and freeze it in small packs. I'm always looking to save time in the kitchen and by having the onions pre-cooked shaves 20 minutes off of my cooking time. Also, by making the onions in big batches beforehand, I reduce the amount of onion stink in the house..<b>BONUS!</b><br />
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I remember as a kid, my mom would gather the troops, meaning me, my sister, and my grandmother, and we would sit at the kitchen table and peel and chop 50 lbs of onions. My dad would then hook up the gas stove in the garage and my mom would cook the onions in a HUGE pot over the fire. Once the onions reached the right texture and colour, the onions were cooled, blended in the food processor and then put into neat packs and stocked in the freezer. Those onions would usually last about 3 months and then we'd have to start the whole process over again.<br />
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Now I'm not crazy to handle 50 lbs of onions all by myself! I stick with 6 lbs-10 lbs at a time, use 2.5 hours making/watching/stirring the onions and then the rest of the day is spent airing out my home!<br />
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<b>Browned Onions</b></div>
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6 lbs yellow onions, peeled and chopped<br />
1 cup olive oil ( I know that sounds like a lot, but I generally don't add anymore oil to my dishes because the onions have enough to help with the cooking process)<br />
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<tr><td class="tr-caption" style="text-align: center;">6 lbs of onions BEFORE cooking</td></tr>
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Pre-heat oven to 450 degrees.<br />
In a large roasting pan, mix together the onions and oil. Cover the roasting pan and place it on the lower rack of the oven. Every 20-30 minutes give the onions a good stir. After about 2-2.5 hours, the onions should be a rich brown colour and the quantity reduced by half. <br />
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Cool the onions down for 20 minutes. In a food processor, blend the onions to a somewhat chunky paste. Scoop out the paste into small freezer friendly dishes to stock in your freezer.<br />
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When you're going to make your curry, you'll want to take out a dish of browned onions 5-6 hours in advance and let it defrost on the counter.<br />
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<i>My Measurement notes: 1-2 heaping tablespoons onion paste = 1 uncooked onion</i><br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com6tag:blogger.com,1999:blog-3145368845596230865.post-85470526185617381252011-12-10T14:21:00.000-05:002011-12-10T14:21:35.914-05:00'Tis the season to get sickWith the stresses of daily life and the change in weather, people are starting to fall sick with the cold and flu. I've been stuck with this "light" cold for a while now. It started off as a runny nose and some sneezing and then slowly progressed into a thick feeling in the throat. For a few days I had a raspy, hoarse voice and then it went away, but I have a feeling that it is on its way back for another visit.<br />
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My mom gave me a recipe that was passed along to her by an aunt of mine. It's a mixture of hot water with fresh lemon, honey and cinnamon. It's supposed to help boost your immune system and combat colds <i>(**do remember that if you are sick, you should go and visit your doctor and seek his/her advice**)</i>. Because I was so miserable, I thought I'd give it a whirl and I think it's what gave me my voice back.<br />
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I played around with the ingredient proportions until I found something I liked. You can change the proportions very easily if you want a stronger or milder flavour.<br />
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<div style="text-align: center;"><b>Hot Lemon Water with Cinnamon and Honey</b></div><div style="text-align: center;"><b><br />
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1 cup boiling hot water<br />
1/2 or 1 slice of fresh lemon<br />
1/8 tsp ground cinnamon<br />
1 tsp honey<br />
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Boil water as you would for tea. Put the lemon, cinnamon and honey in a heat-proof cup. Pour hot water into the cup and give it a stir. Snuggle up in bead with a good book and drink away!<br />
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A note: If I make a second cup for myself, I use the same lemon slice and just add the cinnamon and honey.Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com3tag:blogger.com,1999:blog-3145368845596230865.post-18092018358607181062011-11-29T10:18:00.001-05:002011-12-06T11:09:23.378-05:00Eid Treats # 2: Coconut Macaroons<br />
I don't know about you, but I have some recipes that cannot be shared here on the blog. They are so top secret, that only a few pairs of eyes have ever witnessed their birth in my kitchen. People have asked me for the recipes and I have to politely decline. It's not that I purposely want to be mean; it's just that some of them are my special signature desserts and I want to keep them close. If I passed out the recipes to every person on the street, that "special-ness" would dissipate. <br />
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I'm not the only one who feels this way. Many friends and family that I know like to keep one or two recipes secret. There are even bloggers out there who openly admit that they will not share everything with their readers. One such blogger is Gesine from Confections of a (Closet) Master Baker. I came across her blog after reading her book "My Life From Scratch." Gesine works magic in her kitchen and spices up her blog entries with snarky, in your face commentary that will keep you on your toes and coming back for more. <br />
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Getting back to recipe protection, Gesine made a name for herself by baking up delicious French Macarons. On her blog, she notes that a guy named Gary e-mailed her and asked her for the recipe. Did he <b>HONESTLY </b>think she would give him the recipe that gave her her livelihood? DUH! Instead, she gave him a <a href="http://confectionsofamasterbaker.blogspot.com/2008/09/if-you-forgive-me-for-not-answering-ill.html">coconut macaroon recipe</a> to try. I ran with it and tweaked it ever so slightly (instead of vanilla extract, I used vanilla bean paste so there were millions of tiny vanilla bean specks running throughout the macaroons). The next time I make these babies, I'd probably cut down on the sugar or used unsweetened coconut and let them brown up just a tad more. <br />
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<b>Coconut Macaroons</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZb-ribqqcpW4AdUS9ta7c0bwweJc_K0F-2wwV1SJ9DhyphenhyphenW3PvzFUR0SMExOC5HoTvyUL3_x4DU9EsRwL6mahHGiaam_L1q3ktzQde3PhuIvjWoKnAIQIiLEN1AVid9xNla3Ud9cGYtsk/s1600/e7d7c554109711e180c9123138016265_7.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZb-ribqqcpW4AdUS9ta7c0bwweJc_K0F-2wwV1SJ9DhyphenhyphenW3PvzFUR0SMExOC5HoTvyUL3_x4DU9EsRwL6mahHGiaam_L1q3ktzQde3PhuIvjWoKnAIQIiLEN1AVid9xNla3Ud9cGYtsk/s320/e7d7c554109711e180c9123138016265_7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scooped macaroons ready to go into the oven</td></tr>
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4 egg whites<br />
3 1/2 cups sweetened shredded coconut<br />
3/4 cup sugar<br />
1 tsp vanilla bean paste<br />
1/2 tsp salt<br />
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Preheat oven to 300 degrees.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6rseP_YjZvFEmqU9Rg61v6VaDcqSqW-1N8zjBfAwU6BA1Xxp2PyB-OCqp7_PSUWYdmEfsVfjFHs1WWpSr7kKl2sGAVd8lNtjLxiHjhrubwqm912QzivtT4s2OcqAdNTheuC6K1shM88/s1600/b3d91a0a109711e19896123138142014_7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6rseP_YjZvFEmqU9Rg61v6VaDcqSqW-1N8zjBfAwU6BA1Xxp2PyB-OCqp7_PSUWYdmEfsVfjFHs1WWpSr7kKl2sGAVd8lNtjLxiHjhrubwqm912QzivtT4s2OcqAdNTheuC6K1shM88/s320/b3d91a0a109711e19896123138142014_7.jpg" width="320" /></a><br />
Combine all ingredients into a heatproof glass or metal bowl and set atop a pot of simmering water (about 1-2 inches of water in the pot).<br />
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Make sure the bottom of the bowl does not come into contact with the simmer water. Stir the mixture occasionally, ensuring to scrape the bottom of the bowl, to prevent ingredients from burning. <br />
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After approximately 10 minutes, the mixture should be hot and slightly thickened. <br />
With a medium or large cookie scoop, drop batter onto a parchment-lined cookie sheet and bake for 15-20 minutes until edges are golden brown.<br />
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Cool for a few minutes on the cookie sheet, than remove using a offset spatula to a cooling rack.<br />
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<i>**UPDATE DECEMBER 6, 2011</i><br />
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<i>I asked Gesine the best way to store the macaroons so they don't dry out. They last for one day outside, but if you find yourself not eating all of them at once, put them in the freezer. When you are ready to eat them, thaw them out and warm them in the oven. The macaroons will last for a little bit less than a month if stored properly in the freezer.</i><br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com5tag:blogger.com,1999:blog-3145368845596230865.post-18384917093045303972011-11-16T19:26:00.001-05:002011-11-16T19:59:04.142-05:00Dried Fruit<span class="Apple-style-span" style="font-family: inherit;">This Eid went by in a blur. We flew in to TO, blinked our eyes, and bam it was over! Seriously, as soon as we got off the plane, it was like we hit the ground running. Every single day there were things to bake, gifts to buy, home to clean, clothes to iron, people to call, and appointments to go to. It almost felt like we didn't have a chance to sleep, eat, or breathe. I still don't know how I managed to get to the gym to work out.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">And because everything was a blur, I didn't get an opportunity to blog about the treats I made until now.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqMKXPSzdD4zDLX4g_OPtCYZH0k0Lrb5iTLoJM5NObULR1S0mz2BThbrWQHzqbcLskEX3Y09OeModRtf35m8QmlhjLLbNLkTVhH_0ubFBEoNx4BMvtkXWJHHwlfqXMTHwfusmeGocwk8/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqMKXPSzdD4zDLX4g_OPtCYZH0k0Lrb5iTLoJM5NObULR1S0mz2BThbrWQHzqbcLskEX3Y09OeModRtf35m8QmlhjLLbNLkTVhH_0ubFBEoNx4BMvtkXWJHHwlfqXMTHwfusmeGocwk8/s320/photo.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">First, I must inform you that the pictures in the next few posts were taken from my iPod and tweaked using Instagram. I left my camera back in LA and had to make due with some grainy shots. Oh well....</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">This first treat is so easy to make, you can do it blind folded (but you really don't want to do that because you might burn yourself and/or the chocolate).</span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Dark Chocolate Dipped Dried Apricots</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMEvDPmM-WDTJLkI4SfJJiuykGXdMGKMisAHZ3UMJK9KjwvcWlIoSa0U5nVVJ1a6g8eIMmayktc3yEFoogpud9WTnyNocyzRVEMZGbzan2Qfip1uuhTbtHF4HlSnSlW6PHslnUUJsiZo/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMEvDPmM-WDTJLkI4SfJJiuykGXdMGKMisAHZ3UMJK9KjwvcWlIoSa0U5nVVJ1a6g8eIMmayktc3yEFoogpud9WTnyNocyzRVEMZGbzan2Qfip1uuhTbtHF4HlSnSlW6PHslnUUJsiZo/s320/photo+%25282%2529.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">20-30 dried apricots<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 bar Lindt Excellence Madagascar
65% Dark Chocolate, broken into small pieces<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 cup sliced almonds, crushed into
small pieces<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Line a baking sheet with parchment
and set aside. Place the crushed almonds in a bowl and set aside.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">First, get a large pot and fill it with 1 to 2 inches of water and place it over low-medium heat until the water begins to simmer. Take a glass or stainless steel bowl that has a diameter larger than the pot and place it on top. Make sure the bowl doesn't touch the simmering water. Place most of the chocolate (three-quarters worth) in the bowl and let it melt, while stirring occasionally. Once the chocolate has melted, remove from heat and stir in the remaining chocolate until melted.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Take the dried apricots and dip them half-way into the melted dark chocolate. Then roll the apricots in the crushed almonds and place them on the parchment-lined baking sheet.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Once the chocolate has set, about
20-30 minutes, place the apricot pieces into cellophane bags and tie with
ribbon if you want to give them as a gift, or place them in an air tight
container. </span></div>
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</div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com7tag:blogger.com,1999:blog-3145368845596230865.post-63372341494938049872011-11-09T18:49:00.000-05:002011-11-09T18:49:18.172-05:00Apple Pie Pockets<blockquote class="tr_bq">
YOU Can't Reach For Anything NEW If YOUR Hands Are Still Full of Yesterday's JUNK. ~ Louise Smith</blockquote>
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If you're just tuning into my blog, or are getting to know me personally, there is one thing you should know about me. I am an obsessive quote collector. I always travel with some paper and a pen just in case I come across a quote that I want to add to my collection. I pin quotes on my Pinterest board, clip them from magazines, calendars, books, and newspapers, tag and share them on Facebook, and write them down in my very own quote book. I started that quote book after my father passed away in December 2009 after discovering quote clippings in his <a href="http://hinnaskitchen.blogspot.com/2011/06/reflections-and-cashew-cookie-revamp.html">wallet</a>. <br />
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Quotes, whether they be one sentence or an entire paragraph, speak volumes and have the power to shift your mood. Sometimes those words running across the page give you advice that no friend or parent could give. They shed light on difficult situations, help you gain perspective, and analyse things from a different point of view. Simply put, I love quotes. And the fact that my father collected quotes too makes me feel connected to him even more. <br />
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<b><span class="Apple-style-span" style="font-size: x-large;">~*~*~*~</span></b></div>
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Growing up, my mom and I would go grocery shopping on Saturday mornings. As soon as the store would open, we would get what we needed and be home before the weekend shopping rush would start. Sometimes, my dad would come along, or would get some things from the store the night before. And almost always he would buy danishes, donuts or apple pie for us to enjoy. Now whenever I see danishes, apple pie, or coconut covered donuts, I remember him. <br />
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In October, Loblaws was selling <a href="http://www.sweetspot.ca/uploaded_images/apple_pocket_pie_molds.jpg">PC's apple-shaped pocket pie maker</a>, and because apple pie is near and dear to me, I picked one up and all the ingredients listed on the box to make these cuties.<br />
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<b>Apple Pie Pockets</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGIlXAHx9Dswvo9EbK9VDIL5oLPp8xPHahc02B5MlMnoQvq6B7ldiGVlcHglw_-LKcW5f2rORaNcicPrd0_tzP8PKu4kSPM9cSL7IobHnPGBc9kntmnIOkqv-hN6vcxez3mw7ajqS8vE/s1600/IMG_4147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGIlXAHx9Dswvo9EbK9VDIL5oLPp8xPHahc02B5MlMnoQvq6B7ldiGVlcHglw_-LKcW5f2rORaNcicPrd0_tzP8PKu4kSPM9cSL7IobHnPGBc9kntmnIOkqv-hN6vcxez3mw7ajqS8vE/s320/IMG_4147.JPG" width="240" /></a></div>
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3 Gala Apples, cored, peeled and chopped into chunks (The original recipe called for Granny Smith, but I don't like Granny Smith so I used Gala instead)<br />
1/2 cup granulated sugar<br />
1 tbsp fresh lemon juice<br />
1/4 tsp cinnamon<br />
1 package of butter puff pastry sheets, thawed but cold<br />
1 egg, beaten<br />
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In a pot, stir together apples, sugar, lemon juice, and cinnamon. Let the mixture stand for 10-15 minutes or until some juice has been released. Bring to a simmer over low-medium heat and cook for 10 minutes or until apples are tender and juices are thickened. Chill for 1 hour.<br />
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Preheat the oven to 375 degrees and line a baking sheet with parchment.<br />
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Unroll one sheet of puff pastry onto a lightly floured surface. Using the apple pocket pie maker, cut four apple shapes using one side of the pie maker. Repeat with other side of closed apple pocket maker and additional sheet of pastry. There will be 8 pieces- 4 bottoms and 4 tops with the vent.<br />
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Open apple pocket pie maker and dust slightly with flour. Gently press in one of the dough cut outs. Fill centre with 1/4 cup of cooled filling. Brush edges of dough lightly with beaten egg. Lay vented dough cut out over top, lining up edges; press mold shut to seal edges. Lay finished pocket onto prepared baking sheet, vented side up. Repeat for each pocket. Brush tops of pockets lightly with beaten egg. Bake for 20-25 minutes or until the pocket is evenly golden and crisp.<br />
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**Some notes:<br />
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If you don't have the pocket maker, you can create free-form shapes with puff pastry and stuff it with the apple filling.<br />
If you don't want to make all of the pie pockets, DO NOT brush the tops of the pies with the egg. Instead, layer the pies between waxed paper, put them in freezer bags and stick them into the freezer for a later date. I wouldn't keep them in the freezer for more than one month.<br />
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<br />Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-76701818969685703652011-11-01T13:15:00.000-04:002011-11-01T13:15:45.218-04:00Palak (spinach)I love palak! It's really healthy and can be made in so many different ways. This recipe is actually for Palak Paneer, but because I don't usually have Paneer (soft Indian cheese) in my fridge, I excluded it from this dish.<br />
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<b>Palak Paneer without the Paneer</b></div>
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4 packets chopped frozen spinach, thawed in wrappers</div>
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5 Roma tomatoes, washed and diced</div>
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6 green chilies, washed and chopped</div>
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1 onion, diced</div>
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2 tbsp olive oil</div>
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2 tbsp fresh garlic, minced</div>
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2 tbsp fresh ginger, peeled and minced</div>
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1 1/2 tsp garam masala</div>
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1 tbsp dried Kasur Methi (fenugreek leaves)</div>
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6 tbsp 2% milk</div>
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cayenne pepper to taste</div>
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salt to taste</div>
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water (optional)<br />
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Place thawed spinach in a mesh sieve or small-hole colander to drain out excess liquid.</div>
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In a large pot or sauce pan, cook diced onion in olive oil over medium-low heat until golden-to-dark-brown. Be careful not to burn onions. Add minced garlic, ginger, chilies and cook for 1-2 minutes. <b>Do not leave the stove!</b> Stirring is very important here because minced garlic has a tendency to burn. Once the garlic has taken on a slightly pink hue, toss in the tomatoes and fry them until some liquid is released. Add in thawed spinach and the dried fenugreek leaves and cook for a few minutes while stirring frequently. Add salt and cayenne pepper to taste ( tip: start off with 1/2 tsp each and increase the amount as the spinach cooks down). If you find the spinach is sticking, add 1-2 tsp of water. Stir in the garam masala powder and milk and turn the heat to low, cover the pot with its lid and let the spinach steam. At this point, it's all about taste and texture and that means taking a spoon and taste-testing to see if the spinach is cooked through and has all the flavours.</div>
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Once the spinach is cooked, it'll look like one big chunky mess. Let it cool slightly and then scoop it out into a food processor. Spin it around in there until most of the ingredients have been pulverized. The result should be smooth yet slightly chunky, greeny goodness. Serve with hot, buttery naan!</div>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com0tag:blogger.com,1999:blog-3145368845596230865.post-69847866193339204112011-10-30T16:01:00.000-04:002011-10-30T16:04:13.137-04:00Low Fat Mini Pumpkin Muffins with PepitasRecently, I had another "first-time" food experience. This time it was with pumpkin. Back in the day, and I'm talking way back in elementary school...grade 5 to be precise, was the last time I had had any experience with pumpkins. It was in Mr. McFarlene's class and we were carving pumpkins for Halloween. Now, we didn't really celebrate Halloween, but because this was a class activity, my parents let me drag a pumpkin to school and carve it with my classmates. I remember sticking my hand inside my pumpkin and feeling all of the gushy, thready goo, and giggling/cringing as I scooped out the seeds and flesh until the insides were smooth. I was no artist, so I drew out a very simple Jack O' Lantern design- a face with a very toothy grin. After school, I dragged the pumpkin back home and planted it on the front porch. When my dad came home that night, we lit a candle and put it inside the pumpkin and had that stupid grin shine up on the wall. Ahh...life was so simple back then......<br />
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Flash forward a "few" years (ahem..) and pumpkin has re-entered my life yet again. This time in the form of a can. I thought I would have to cut, clean out, and cook a pumpkin to make this, but luckily this <a href="http://www.skinnytaste.com/2011/10/low-fat-pumpkin-bread-with-pepitas.html"><b>recipe</b></a> from Gina's Skinny Recipes called for good ol' canned pumpkin puree. The first time I tried this recipe, I followed it to a T. Unfortunately, I found the taste to be very <b>OVERWHELMING</b> because of the amount of pumpkin pie spice used. The second time I made them, I cut the pumpkin pie spice in half and found the flavour to be much more appetizing. If you like your pumpkin baked goods to be very spicy, go right ahead and use the original measurements. But if you want a more delicate taste, use the measurements from below.<br />
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<b>Low Fat Mini Pumpkin Muffins with Pepitas</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh6pVv5FyNg0cfiFMaqSWyzAWXJZGK2aq1zbNcVzR9pmmXhBYbwKJXJQJIWDmWfzVOvtperwdd460L1QRAHTHCuORRVetn9x2u7pRxph_f1RN49gcVQerXUZZB4YYPx8OIya10H8CpHQ/s1600/IMG_4161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh6pVv5FyNg0cfiFMaqSWyzAWXJZGK2aq1zbNcVzR9pmmXhBYbwKJXJQJIWDmWfzVOvtperwdd460L1QRAHTHCuORRVetn9x2u7pRxph_f1RN49gcVQerXUZZB4YYPx8OIya10H8CpHQ/s320/IMG_4161.JPG" width="320" /></a></div>
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1 1/2 cups canned pumpkin puree<br />
1 1/4 cups Nutri-Blend flour (same as white whole wheat flour)<br />
1/2 cup sugar<br />
1 tbsp baking soda<br />
1 tsp pumpkin pie spice<br />
1/2 tsp nutmeg<br />
1/4 tsp cinnamon<br />
1/4 tsp salt<br />
2 tbsp oil<br />
2 large egg whites<br />
1 1/2 tsp vanilla extract<br />
2 tbsp pepitas<br />
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Preheat oven to 350 degrees. Spray mini muffin tins with some oil.<br />
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In a bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. Set aside.<br />
In a large bowl beat together egg whites, pumpkin puree and vanilla at medium speed until thick.<br />
Add flour mixture and mix at low speed until wet and dry ingredients are just combined.<br />
Scoop out batter into mini muffin tins using an ice cream scoop. Sprinkle pepitas on tops of muffins and bake on the centre rack for 8-10 minutes, or until a toothpick inserted in the centre comes out clean. Remove muffins and place on cooking rack.Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com2tag:blogger.com,1999:blog-3145368845596230865.post-17151340264197008922011-10-20T21:26:00.001-04:002011-10-25T20:08:27.843-04:00A first for moi: the S'MoreWhen my parents immigrated to Canada over 40 years ago, they came with the clothes on their backs, a little pocket money, and plenty of hopes and dreams. They worked hard, and raised and educated three kids all the while discovering and creating a unique cultural identity- a Canadian Pakistani Muslim identity. They meshed together bits and pieces from Canadian and Pakistani societies that would enable them to create this identity, this culture without compromising on their religious values. Essentially they took parts of Canadian and Pakistani cultures that would compliment Islamic culture and belief and created a wonderful cohesive mix. <br />
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Now in terms of food, Pakistani cuisine won hands down. It took my mom several years before she started experimenting with ingredients and recipes that didn't stem from the sub-continent. She's an awesome cook and I think I get my "let's try something new, or let's combine these different flavours together and see what happens.." thought process from her. Still, there are some "exotic" fruits and veggies that haven't made their way into her tummy or kitchen, but they have in mine. Spaghetti squash, rhubarb muffins (thanks Linds!), kale, star fruit, baby buk choy, anchovies, pumpkin, calamari, lobster, chives..really the list is endless. Some of you may be scratching your heads and thinking...Hinna, these ain't exotic. Trust me...in a home of Pakistani heritage..these ARE exotic! lol</div>
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This blended culture that we grew up with also shaped the types of familial activities that we would enjoy. We swam, skated, played soccer and street hockey, rode our bikes, roller bladed, skied and skipped. But, we never went camping, or had a clue about what a cottage was until later on in life. I am proud to say that we have been to a cottage and do know what it's used for! :p I'm not sure if I'm up for camping, but I am excited to say that I finally tasted the quintessential camping treat.....the S'MORE! Taking inspiration from Ina Garten's adult s'more, I was able to recreate this treat in my kitchen with my gas stove!</div>
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<b>S'Mores</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDwzMt1g-vHfVInVaR2CUkXHR8tkVOKpbMGyQBx0Ax0FcEduIC3Z8Y8Zqli94IdCUIuua5S0HEXwIgRMMFmRZO_4N0iI5J7mZqgG0F-2GFprxhzC1WmOOCCGHLopEkpzDKbfI5VBkYFQ/s1600/IMG_3962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDwzMt1g-vHfVInVaR2CUkXHR8tkVOKpbMGyQBx0Ax0FcEduIC3Z8Y8Zqli94IdCUIuua5S0HEXwIgRMMFmRZO_4N0iI5J7mZqgG0F-2GFprxhzC1WmOOCCGHLopEkpzDKbfI5VBkYFQ/s320/IMG_3962.JPG" width="320" /></a></div>
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1 package of cookies that have one side coated with plain chocolate</div>
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1 small package of halal marshmallows</div>
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long wooden skewers</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng2eMvG7gKdU1uZFFgrMAze591QXOITSJy9J4cQ6g8UHzw9rtPLIc4eK2dWewndiymomJMgP2x_gIvpgAhCBO2ldzU625uttADx8k3QunR4QziK4hzW6ASN19Onsr7jQX7sWhctzUUPg/s1600/IMG_3960.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng2eMvG7gKdU1uZFFgrMAze591QXOITSJy9J4cQ6g8UHzw9rtPLIc4eK2dWewndiymomJMgP2x_gIvpgAhCBO2ldzU625uttADx8k3QunR4QziK4hzW6ASN19Onsr7jQX7sWhctzUUPg/s320/IMG_3960.JPG" width="320" /></a>Turn on your gas stove burner onto low. Lower a skewered marshmallow close to the flame until the marshmallow begins to melt and turn brown. Try to keep the marshmallow from burning or carrying a flame. Place the melted marshmallow onto the chocolate side of one cookie. Create a sandwich by squishing down another cookie, chocolate side down. Follow the same process and make as many s'mores as your heart desires!</div>
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<br /></div>Hinnahttp://www.blogger.com/profile/09875851812480036846noreply@blogger.com2